What do you do with your Sunday roast left overs?
Updated: Mar 25
Have you ever tried making bone broth? It’s easy to make and very nutritious. You don’t need much more than a large pot, water and bones; a chicken carcass, beef or lamb bones work well.
Bone broth contains many important vitamins and minerals, such as calcium, magnesium, potassium and phosphorus; important minerals to support bone health. It also contains gelatine which can support & protect the lining of the digestive tract. It may also have an anti-inflammatory effect from the amino acids found in the broth and may even help you sleep as glycine has been shown to support relaxation and sleep. Here's the recipe (courtesy of Helmsey and Helmsey #helmseyandhelmsy)
Beef bones, chicken carcass or lamb bones
2 handfuls of any onions, leeks, carrots or celery ends
1 tbsp black peppercorns
A few dried bay leaves
Optional: a generous splash of apple cider vinegar or fresh lemon juice (this can help to extract the minerals from the meat bones)
1. Place the bones and any additional ingredients into a large stainless steel cooking pot and cover with cold water. The water level should cover the bones by 5 cm whilst still leaving room at the top of the pan.
2. Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. The longer the bones simmer, the more nutrients are released.
3. Strain the liquid, using a fine mesh strainer. Use immediately or leave to cool before storing (preferably in glass/ceramic rather than plastic). Bone broth will keep in the fridge for several days or up to a week if you leave it undisturbed, as a layer of fat will form on the surface and keep it sealed from the air.