Homemade chicken bone broth
This broth is a brilliant base for baby food recipes (such as the lentil and kumara mash) and can be used instead of water when liquid is required for puréed baby food. Bone broth will increase the nutrient value of a meal remarkably.
1 chicken carcass
1 celery stalk, chopped
1 carrot, chopped
1. After a roast chicken meal, simply place the chicken carcass into a slowcooker/crockpot along with four cups of water, half an onion, a chopped celery stalk, and one chopped carrot (vegetables are optional).
2. Cook on a low temperature for 10-14 hours (up to 24 hours to get the maximum nutritional value from the chicken). Strain out liquid and throw all other ingredients away.
3. You can use the broth immediately, but if you want to remove the fat it can be skimmed off once the broth has cooled.
4. Freeze the remaining broth in half-cup serves or ice-cubes.
5. Once broth is frozen, place into labelled and dated plastic snap-lock bags.
6. Defrost as needed and use as liquid, instead of water, when mashing baby food.
Another option is to visit your local butcher and ask to buy organic chicken carcasses and bones, or beef bones, for the sole purpose of making bone broth. Add approximately eight cups of water per 500g of bones, along with one chopped carrot, one celery stalk, and one onion. Adding a tablespoon of apple cider vinegar will help release the bone's minerals.
In addition, this makes a super nutritious drink for mums; simply warm one cup of broth and add salt and pepper to season to your taste.
AS FEATURED IN ISSUE 30 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW