First stop bone broth. It’s a delicious and satisfying way to transition and restart eating.
This certainly isn’t new either. Decades of grandmothers making broths to heal the sick and nourish their families. It’s the start of most soups and for good reason. It’s highly digestible vitamins and minerals like, magnesium, gelatine and amino acids, help reduce inflammation, builds up immunes systems, aids digestion and promotes good gut health.
This recipe can be simmered on the stove or in a crock or Instant Pot. Not for the faint of heart, the best bone broth recipes have both beef and chicken bones as well as necks and feet, if you can find them. I like to roast everything to start for a a richer, deeper broth.
4 pounds bones, preferably a mix of organic/grass fed beef marrow bones, knuckle bones, chicken backs and feet
1 medium onion, quartered
2 medium carrots, scrubbed and roughly chopped
2 celery stalks, cut into 2-inch pieces
1 garlic head, halved crosswise
1 small handful of parsley
3 bay leaves
1 tsp black peppercorns
2 tablespoon Kosher salt
1 tablespoon apple cider vinegar
Preheat oven to 450°F. Place beef bones, carrots, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 15-20 minutes. Turn the bones and vegetables, continuing to roast until well browned, about 15-20 minutes more.
Fill a large stockpot, slow cooker or Instant Pot with the roasted bones and vegetables into the pot along with any juices. Add celery, parsley, bay leaves, pepper and salt along with the apple cider vinegar, adding enough water to cover bones and vegetables.
Cover the pot and bring to a gentle boil. Or set to high for 4 hours or soup setting on the instant pot. skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. Reduce heat to a low simmer/setting for crock and Instant Pot overnight.
Remove the broth from the heat and strain using a mesh sieve, discard bones and vegetables. Cool and place in containers and refrigerate overnight. Remove solidified fat from the top of the chilled broth before reheating to eat.
Broth will keep a week in the fridge and 6 months in the freezer.
Serve with additional ginger or chilli oil for added flavour!