Bone Broth Recipe – For Healthy Kids

Gut healing bone broth is to enjoy from the age of 6+ months. It’s super easy to make by simmering the bones and connective tissue of animals. This highly nutritious stock is commonly used in soups, sauces and gravies, but can also be added to veggie purees, smoothies, popsicles, scrambled eggs, or add a sneaky mouth full to their bottle. Bone broth can be made from all sorts of animal bones including pork, beef, lamb, chicken or fish.

How to Store bone Broth

Prepare bone broth regularly and always have it on hand in the freezer because it’s the perfect nourishing addition to every meal.. I suggest each time you make a batch to freeze it into ice-cube trays so small portions can easily be added to most meals. It will also keep in the refrigerator for 4 days or freeze for up to three months. It’s best not to reheat broth in the microwave to ensure none of its precious nutrients are lost.

Bone Broth Recipe

All you need is a large pot, water, vinegar, veggies and bones. To get you started, here’s an easy recipe you can follow.

Ingredients

  • 1 whole free-range or organic chicken or 2 kg chicken carcasses 
  • 2 tablespoons apple cider vinegar
  • 3 celery sticks, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 zucchinis, coarsely chopped
  • 1 sweet potato, coarsely chopped
  • 2 tablespoons coconut oil
  • Filtered water, sufficient to cover

Method

  • Brown the bones in a large saucepan with coconut oil – browning adds extra flavour (optional).
  • Place bones in a slow cooker or large saucepan.
  • Add the chopped veggies, the apple cider vinegar which helps to draw the minerals from the bones and enough filtered water to cover all ingredients. 
  • Bring to the boil and skim the foamy bits off that come to the surface.
  • Reduce the heat and allow the broth to simmer for the next 6 to 12 hours (a slow cooker works best).  The longer the broth cooks the more nutrients are drawn from the bones.
  • At intervals continue to skim the surface using a large spoon.
  • Once cooked, allow to cool and strain through a sieve.  
  • For easy portions sizes, pour the broth into silicon moulds ice-cube trays ready for the freezer.  
  • The broth will keep in the fridge for 4 days and frozen for up to 3 months.  

Children’s Health Tip 

  • Substitute chicken bone for beef or lamb bones.
  • After roast chicken, freeze the leftover carcass.  When you have 2 or 3 frozen carcasses, use these to make your next broth.
  • Don’t reheat broth in the microwave.  It destroys the nutrients.

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