Properly made, broth is a source of gelatin which research has shown to be an excellent aid to digestion and assimilation of cooked foods. Stocks and broths on supermarket shelves are not made traditionally, many are made up of flavours, msg, salts, additives, colourings and everything that does not nourish the body but merely adds flavour to a food.
Broths are easy to make, it is just a matter of putting it in your habits. You can buy bones from the butcher or you use bones from the carcass of beef,
chicken, fish or any other animal you are consuming.
1. Place the bones in a roasting pan, and roast uncovered for 30 minutes at 200C degrees.
2. Add the celery, carrots and onions to the pan, and roast for another 30 minutes.
3. Transfer the bones and vegetables to a stock pot.
4. Skim the fat out of the roasting pan. Then, add (2 cups) of water to the pan, and use a spoon to scrape off the flavourful brown bits stuck to the bottom.
5. Add the roasting liquids to the pot, along with the seasonings and remaining water.
6. Slowly bring to a boil.
7. Then, reduce the heat and simmer uncovered for 5 hours. Skim off any foam that rises to the top. If the water reduces by more than 1/2 top up with a little more filtered water to cover the bones.
8. Strain the beef broth and keep the bones to make another batch. Allow to cool.
9. Refrigerate overnight, then skim off the fat in the morning (you can use this for cooking and leave some in the broth for when you drink). The broth may be stored in the refrigerator for up to 4 days, or stored in the freezer for longer periods of time.