Broth and stock are both flavourful liquids used in many dishes Land of the Wind. Drinking bone broth regularly can help to improve gut health, joint health, wound healing and strengthen immunity
Make some flavourful nutrient-based liquid today with these easy recipes.
Healing chicken broth
- 6-8 chicken wings (or 2-3 legs)
- 8 cups of water
- 1 onion, roughly chopped
- 3 carrots (big), roughly chopped
- 5 celery stalks roughly chopped
- 4 cloves of garlic, unpeeled, cut once
- 2 cm of ginger, roughly chopped
- 2 handful of your favourite herbs (parsley/mint/coriander/thyme)
- 1 tbsp apple cider vinegar
- ½ tsp of salt
- Optional: 3 bay leaves, whole
- Add all ingredients in one pot and slowly cook for 4-5 hours or overnight.
- Take out the bones and meat. (You can use the meat with fresh veggies, 1 cup of the broth and water to make your own chicken soup.)
- Put the stock through a sieve.
- Store and use.
- Keep the excess broth up to 4 days in the fridge and up to 3 weeks in the freezer.
- When using chicken broth in recipes, make sure to skim off the fat layer.
Pot vegetable broth
- 1 tbsp avocado or coconut oil
- 1 medium onion (with skins, finely chopped)
- 4 cloves garlic (with skins, finely chopped, or use garlic-infused olive oil)
- 4 medium carrots (with skins, finely chopped)
- 4 stalks celery (finely chopped)
- 1-2 tsp each salt and black pepper (plus more to taste)
- 9-10 cups water
- 1 cup chopped greens (kale, spinach leaves, etc.)
- ½ cup chopped fresh parsley
- 1 small handful fresh thyme
- 1 small handful fresh rosemary
- 2 whole bay leaves
- 4-5 tbsp tomato paste
- Heat a large pot over medium heat. Add oil, onion, garlic, carrots, and celery. Add ½ teaspoon each sea salt and black pepper and stir to coat. Sauté for about 5 minutes or until softened and slightly browned, stirring often.
- Add water, greens, parsley, thyme, rosemary, bay leaves, and another ½ teaspoon sea salt and black pepper and increase heat to medium-high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add tomato paste. Stir to combine and loosely cover.
- Continue cooking for at least 30 minutes, preferably 45 minutes to an hour. The flavour will deepen the longer it cooks.
- Just before you’re done cooking, taste and adjust flavour as needed.
- Let cool slightly before pouring over a strainer into another pot. Then divide between glass mason jars.
- Let cool completely before sealing. Store in the fridge up to 5 days or in the freezer up to a month. Perfect for use in soups, recipes, gravy, and more.
Beef bone broth
- 500g bone-in beef short rib
- 1kg beef shank or oxtail
- 1kg beef knucklebones or neck bones, or a combination of both
- 2 tbsp extra-virgin olive oil
- 2 tbsp tomato paste
- ¼ cup apple cider vinegar
- 3 carrots, peeled and coarsely chopped
- 3 celery stalks, coarsely chopped
- 2 onions, halved and peeled
- 1 can tomatoes (they can be whole, peeled or diced)
- 1 head garlic, excess skins removed, top chopped off to expose the cloves
- 2 bay leaves
- 1 bunch fresh flat-leaf parsley
- ½ bunch fresh thyme
- 8g dried mushrooms
- 1 tbsp black peppercorns
- Heat oven to 180 °C. Place meat and bones in a roasting pan or on a large rimmed baking sheet.
- Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned for 30 to 35 minutes. They don’t need to cook all the way through but to just develop some colour.
- Put roasted meat and bones in a pot and add vinegar and enough cold water to cover. Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.
- Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have enough time to break down.
- Remove meat and bones; reserve meat for another use (like soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once the broth has cooled, store in the fridge in an airtight container.