We love making stock from the bones of our animals.
The process of a slow simmer extracts nutrients such as amino acids, minerals and collagen; this archaic skill has thankfully resurfaced with the increased interest in healthy living and diets (such as Paleo) that understand the value in regenerative pasture raised food.
It is quite simple to do: put your bones in a pot, cover with water, add a splash of apple cider vinegar to help extract the nutrients and then simmer on low heat for 4-6 hours.
Fresh stock from our Pasture Raised Chickens is a special ingredient I use when making lasagne. This stock truly enhances the flavour of the sauce at every layer.
We sometimes add additional seasonings and vegetables – I like to do this when drinking it as a hot beverage during the cold winter months.
It is simple to make, has many uses and is tremendously good for you – give it a try.