Much has been written about the benefit of good homemade bone broth. Namely that it helps heal your gut lining, is very restorative and is a great source of amino acids, gelatine, glucosamine, fats, vitamins and minerals. Shop bought stock, including organic, just doesn’t contain the nutritional benefits that homemade bone broth does – I suppose its not that surprising when its generally a dried lump of powder – so making a bone broth once a week or so is a great thing to do for your family.
I find the idea of starting it from fresh at some point in the week a bit time consuming so I like to pop the bones from Sunday lunch straight into a stock pot with any left over veg & gravy as well as any other veg from the fridge that needs using up. This leaves the fridge cleared out and ready for the arrival of the inevitable Monday shop and means that once you’ve strained your stock and are throwing the bones away they are not going to fester in the bin . I also add a quartered onion, any herbs such as thyme and rosemary that I have, a couple of peeled garlic cloves, ginger, salt & pepper and water. It doesn’t need to be a set recipe but more a way of using up anything that might otherwise be wasted and turning it into something useful.
Then I either put it in the bottom of the oven overnight or when I wake up on Monday morning knowing that when I am home in the evening I will have a ready made base for either noodles or soup. We tend to have rice noodles with veg nearly every Monday evening! I love not having to think about what I’m going to cook that night and enjoy a sense of achievement from providing a nutritious supper to everyone at the start of the week.
A simple weekly ritual – happy broth making!