Top tips for bone broth
• Use bones like shin, shank, marrow or knuckles for bone broth. Bone broths can have meat in them, so you can combine meaty cuts such as shin with bone marrow.
• Brown the meat and bones thoroughly, as this will add flavour and a deep colour to the broth.
• Season the meat and bones beforehand, but only season the broth at the end of the cooking time. Adding a lot of salt early in the cooking process might leave you with a broth that is too salty.
• Add apple cider vinegar to help break down the collagen in the bones. Collagen turns into jelly-like gelatine, which is filled with amino acids like glucosamine and chondroitin, both of which play an important role in the reduction of joint pain and osteoarthritis.
• Add aromatics like bay leaves, thyme and soya sauce to make the broth more flavourful.
• Add anti-inflammatory ingredients like turmeric, ginger and garlic.
• Add some greens right at the end of cooking. Asian greens, baby spinach or kale will make your broth even
