Homemade bone broth

Illustration © Tom Estrera

It is not uncommon to experience dizziness during the first attempts at fasting. Dehydration and a decrease in minerals in the body are often to blame, but simply drinking homemade bone broth can help.

Ingredients for 6 L

• 6 L of water
• 2 tbsp. to s. unpasteurized unfiltered apple cider vinegar
• 900 g of bones (chicken, turkey, beef, pork or others) or fish bones
• 1 medium onion, roughly chopped
• 3 large carrots, roughly chopped
• 10 stalks of celery, roughly chopped
• 1 red pepper, roughly chopped
• 1 green pepper, roughly chopped
• 1 tbsp. to s. Himalayan salt
• 1 tbsp. to s. black peppercorns
• Herbs or spices to taste (optional)

Preparation

Pour 6 liters of cold water into a pot. Add the vinegar. Place the bones or bones in the vinegar water and leave to macerate for 30 minutes. Meanwhile, prepare the vegetables.

Add the onion, carrots, celery, peppers, salt, pepper and, if using, other herbs or spices.

Place over medium to high heat until the water simmers, then reduce the heat to low. Let the broth simmer for 4 to 8 hours for fish bones, 18 to 24 hours for chicken bones, and 24 to 48 hours for beef or pork bones.

Optionally add fresh herbs 30 minutes before the end of cooking.

Remove from heat and let cool for 30 minutes. Strain the broth to remove any vegetables, bones or bones, and fat.

Store for up to 5 days in the refrigerator or 3 to 4 months in the freezer in containers, ice cube trays or muffin tins.

Trick

For more flavor, roast the bones on a hotplate for 30 minutes at 150°C before preparing the broth.

Other soup recipes with celery:

• Aquacotta

• Fisherman’s soup

• Allergen-free vegetable broth