Collagen Rich Broth

IngredientsQtyProteinFatCHO
Stock bones (preferably organic) - 1kg
1kg
70
4
0
Apple Cider Vinegar - 1 TBS
20ml
0
0
0
Herbs (e.g. bay leaf, parsley, garlic) - to taste
n/a
0
0
0
Unrefined salt - to taste
n/a
0
0
0
Water - to cover
n/a
0
0
0

Total per serve

0 0 0

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Serves - 8
per Serve - main ingredients:     40 cal   /   170 kJ


Any combination of stock bones can be used, preferrably organic. You can add vegetables as well if you like or keep it simple.
Carrot, onion, celery, garlic, leek and many other vegetables add extra flavour and nutrients.
The cooking time is for a pressure cooker. Stove top will take longer to draw out the nutrients from the bones. See times below.
 

  • For full flavour, roast the broth bones on a baking tray at 180 degrees C for 30 - 40 minutes (or until browned). You may skip this step though.
  • Put the bones into a very large pot, a slow cooker or a presure cooker and just cover the bones with water.
  • Add the apple cider vinegar and any herb and spices you wish to use (fresh or dried)
  • See cooking times below.
  • Allow to cool. Remove the bones, fat, meat and marrow by straining.
  • Ladle broth into glass storage container (e.g. pyrex or glass jars) and refridgerate or freeze
     

Cooking times:
Slow Cooker or Stove Top

  • bring to the boil and simmer on low heat (small to no bubbles)
  • 10-12 hours - beef and lamb
  • 8-12 hours - chicken

Pressure Cooker

  • Cook for 50-60 minutes for all broth types
     

Broth will keep for 3-5 days in the fridge or for up to 6 months in the freezer.
The vinegar helps extract nutrients from the bones. Leaving the layer of fat on helps preserve the broth in the fridge.


 

  • Prep time - 10mins
  • Cooking time - 60mins
  • Serves - 8

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