No one makes a better broth than Bubbayumyum so what better person to feature on today's guest blog than the amazing woman herself...
Guest blog by Charlotte Carr @ Bubbayumyum
Making broth has been a daily practice here in the Mother Nourish and Bubbayumyum kitchen.
Broths are incredibly healing, filled with magnesium, silicon, calcium and glucosamine. Added to this is the fact that broth makes everything taste delicious. People seem to think our food tastes incredible but the secret is... the broth!
It adds nutrition to all of your food, particularly powerful for the little fussy ones as they have no idea it's in there. Let's keep it our little secret.
It's an absolute 'must do' each week and we can tell you as working mums, it's easy peasy. So let's get brothing!
What You Will Need.
1 large pot/ slow cooker/ saucepan. * Ideal not to use any teflon as we don't want any baddies (toxins) involved. Cast iron/steel is perfect.
Purified filtered water. It's important to not use tap water as it is filled with metals that can accumulate when heated. You don't want the heavy metals and fluoride.
A splash of Apple Cider Vinegar is a must. We love Braggs.
Several chicken carcass/feet/necks/wing tips/whatever you fancy. . 3 carcasses are good, or half kilo of feet . Grub the butcher in Sydney stock wonderful ones as does Sam the butcher on Bondi Road. You can even stock up your used bones... After roasting a chicken-pop the cooked frame of the bird in the freezer and when you have several in there, you are ready to broth. Nothing is wasted!
Take a deep breath, this may involve things you might not have used before. Trust me it's worth it.
'Double Double Toil And Trouble'...
In a large slow cooker use ½ kilo feet and one carcass. Just to be clear... there are no rules, experiment until your hearts content! Last week we used a bag of feet and necks and it was wonderful. We love using the feet and necks as it gives the most gelatinous wobbly broth, a sure sign it is loaded with gelatin. Let's face it, if you've got a left over carcass after a roast and you don't want to wait- you just go for it. Better to broth than not. We’ve also used 2 carcass and some wing tips. Experiment with the bones. We have found the more bones the wobblier and more gelatinous the broth.
Cover the bones in the filtered purified water; add a splash (up to a quarter of a cup) of apple cider vinegar to draw out the minerals and a good crack of Himalayan Salt.
Is apple cider vinegar necessary? No, but it is better to be in there... It helps draw out the minerals.
Pop on the stove for 8-12-24 hours, and you're done! Again if you've only got a few hours, that's ok too. Four would be the minimum. Longer cooks are good for heavier bones ie. Lamb or beef… you can even let these go up to 72 hours.
Now everyone has his or her own unique way, and we believe you find your our own way by experimenting. And we look forward to hearing your way and how you go so please comment below.
An hour before it's ready, throw in any veggies you have lying around to add extra flavour. Our tip is to NOT put in the veggies first; they are gelatin thieves and soak it all up. Pop them in towards the end with whatever takes your fancy. We love adding onions and garlic, celery and leeks.
Our advice is to source healthy bones. Organic ones are best. The reason why? Less heavy metals, antibiotic residues and better omega 3's. A healthy pastured animal is better than a genetically modified, grain fed, sad animal with diseased organs. You want to know that your animal has lived a good life, disease free, eating what nature intended.. grass!
We have no problem using raw bones, but if you want added flavour, heat the bones up first to get the flavours kicking. It's really delicious if it's fried off first in ghee or coconut oil and adds even more goodness!
Once you're done, and the broth has been on for hours, turn it off and allow to cool. Then strain and store and get ready to add it to everything in sight.
We store our broth in jars of all different sizes. Mason Jars are perfect.
Be sure to leave an inch or so at the top of the glass jars to allow for settling and fats to solidify. *NB never throw out the fat. Fat is GOOD and great to use for cooking.
Date the broth going into the fridge. Store up to five days, if longer than five days; bring it back to the boil before using. But just quietly, it’s always used!
Broth will easily last six months in the freezer.
There are no rules. Broth anywhere, anytime. Cook your veggies in it, pasta sauces, gravy, stir fries, add it to everything!
Perfect for family health, gut sensitivities and digestion issues. It is fabulous anti-inflammatory and natures penicillin. Strengthens your immune system. Rebuilds the gut lining so great for people with digestion problems.
To find out more about Bubbayumyum.. check out all her amazing tips and recipes on her pages:
A great story about Charlotte on Move Nourish Believe: