Bone Broth – Immunity Boosting & Gut Healing!
prep time: 10 minutes
time to make: 4-24 hours (hands off simmering on the hob or in the crock pot)
A real mineral powerhouse and an invaluable Candida diet recipe in the treatment of systemic Candida.
- 1 chicken carcass or 1lbs beef bones (preferably organic, raw or roasted)
- 2l of boiling water
- 1 vegetable stock cube or 1 tsp of sea salt
- 2-3 bay leafs
- a few black peppercorns
- 1 onion
- 1 big celery stalk
- a bunch of fresh or dried herbs – add this during the last 30 mins of cooking (parsley for instance is high in Vitamin C)
- dash of apple cider vinegar (to break done the minerals in the bone)
How to make the Candida diet friendly Bone Broth:
- Briefly fry the bones in a little olive oil from all sides (this enhances the flavor of the broth). Alternatively you could bake the bones in the oven for about 30 mins at 350 F, 180 C, Gas 4. An even easier way would be to roast the whole chicken or beef joint, enjoy a meal with the roast meat and vegetables, pick off the remaining meat, reserve it for another meal (or freeze) and use the bones straight for making your bone broth.
- Transfer them into a slow cooker/ crock pot or a huge pot on the hob. Pour the water over the bones/carcass, covering as much as possible, and add the bay leaves, stock cube and peppercorns or vegetables if using.
- Cook on a medium heat for 30 mins to an hour, then turn down to low and simmer for 24 hours. After 30-60 minutes or so stir the bones around so all bones are covered. If necessary add more water. Let the bone broth cool down (this takes hours; I often do this over night).
- Then strain the liquid through a big sieve into a medium sized pouring jug.
- Discard bones, skin and what is left of the peppercorns and bay leaves. I tend to put it into a separate bin liner to prevent the liquid from seeping through your bin and the stop any odour because chicken waste quickly starts to smell!
How to store the broth:
Then you can conveniently pour your bone broth into jars that keep refrigerated for a few days, or you fill it into freezer soup bags or Tupperware containers until you want to use it.