The Mindful Mum
Birth Preparation | Birth Recovery | Postnatal | Prenatal
There's a reason why so many cultures across the world have prescribed variations of bone broth for the postpartum period (0-4 months after birth) for over hundreds of years. During pregnancy, a woman’s blood volume almost doubles in order to support the placenta and the developing baby. The “work” of labor and blood loss during delivery further deplete the mother’s qi and blood. And because breast milk is formed from the same substrate as blood, breastfeeding is comparable to a constant loss of blood. For all these reasons, women are often deficient postpartum.
Place your bones on a tray in the oven at 180 degrees for 15 minutes. This helps the bones break down to make nutrients accessible.
Place marrow bones or chicken and pieces in a pot with water, vinegar and all vegetables except parsley.
Bring slowly to a boil, and remove scum that rises to the top.
Reduce heat, cover and simmer for 6 to 8 hours. Cooking longer will give a richer and more yummy broth.
About 10 minutes before finishing cooking, add parsley and salt.
Strain the stock (to remove bones) into a large bowl and refrigerate until the fat rises to the top and congeals.
Skim off the fat. Refrigerate or freeze into muffin cups or ice cube trays. Once frozen you can release these into a zip lock bag for storage.