BONE BROTH

Beef Bone Broth:
1 kg grass fed cattle bones
2 onions, skin on, roughly chopped
3 bay leaves
3 sticks of celery, chopped
3 tablespoons apple cider vinegar
3 chopped carrots
2 teaspoons Himalayan salt
1 teaspoon whole peppercorns
6 cloves of garlic, peeled and smashed

Roast the bones in the oven for 30 minutes at 220°C.
Place in a large Dutch oven and pour water over until covered.
Add vinegar and let it sit for 30 minutes.
Add chopped vegetables to the pot.
Bring to a boil, reduce to simmer.
Simmer for 48 hours.
Skimming off any foam every 20 minutes during the first 2 hours.
Remove from heat and let cool
Strain to remove any solids.
Can keep up to a week in the fridge and 3 months in the freezer.

Chicken Bone Broth:
2 kg organic chicken necks
3 chopped carrots
3 chopped celery stalks
2 big onions (peel on), sliced in half lengthwise, quartered
6 garlic cloves, peeled and smashed
1 teaspoon Himalayan salt
1 teaspoon whole peppercorns
3 tablespoons apple cider vinegar
2 – 3 bay leaves
3 sprigs fresh thyme

Place all the ingredients in a slow cooker.
Add water, enough to cover all the ingredients.
Simmer for 48 hours, skimming fat occasionally.
Remove from heat and allow to cool slightly.
Discard solids and strain remainder in bowl through coriander.
Let stock/bone broth cool to room temperature, cover and chill.
Use within a week or freeze for up to 3 months.

Recipes and photos: Michelle Greyvenstein