Water quantity for bones
- 4 litres for every 1kg of bones
- 3.5 litres per every 1.5kg of chicken carcass, include neck and feet
- 3 litres for every 500g of prawn shells, fish heads and tails
- 1/4 teaspoon for every 1 litre of water
- For every 1kg of bones add 150g each of sliced: carrots, onions, leeks and 2 celery stick and 1 bunch of parsley stalks
- Apple cider vinegar (helps extract minerals), ¼ cup for every 1 litre
- For depth of flavour, include bay leaves, mustard seeds, pepper corns, cloves, coriander seeds, garlic
If making a chicken stock with feet, always boil the feet to clean them first before adding to the pot.
Add all ingredients into a large pot with a lid. Simmer over four to six hours (hard or large bones may simmer for up to ten hours e.g. beef bones).
Alternatively add ingredients to a slow cooker and leave on overnight or during the day on low heat. Skim surface of scum every now and then. Any meat and cartilage will fall off bone.
Strain and serve as a clear broth, or use as a stock base for soups, sauces and curries etc. A good quality bone broth will have plenty of gelatin. Gelatin sets like jelly when the bone stock is cold.
Beef and marrowbones impart the best gelatin.
Chicken broth contains type 2 collagen that provides nutrients for joint, cartilage and immune health, providing rich nutrients like gelatine and glycine, it helps to protect and heal your gut lining, skin and digestive tract.