MARIE'S BONE BROTH

Ingredients:

3kg bones

6 litres Spring or filtered water

4 diced carrots

4 celery sticks

2 leeks

Half an onion,

2 cloves of garlic

Pinch of salt and pepper

Apple cider vinegar

Bay leaf or dried herbs (optional)

Method:

1. Place the bones in the stockpot. Add a splash of apple cider vinegar which helps draw out the minerals from the bones.

2. Add vegetables and stir for about 10 minutes.

3. Add water and simmer for a minimum of 6 hours, but you can leave it to simmer on a low heat for up to 36 hours. Beef and lamb bones will need longer than chicken.

4. Skim off any foam that rises to the top with a spoon.

5. The broth will keep for about a week when refrigerated. You know you have a good bone broth when the liquid becomes gelatinous in the fridge.

Fact:

The bones are packed with vitamins, minerals and collagen and this broth is full of healthy fats to support the absorption of vitamins and protect the gut: a vital part of a healthy immune system. I recommend a comforting bone broth for both adults and children.