Bone broth is packed full of vitamins and nutrients, but most importantly it is also packed full of protein.
Protein assists in increasing satiety which helps to feel fuller for longer - perfect for the fluid phase post-surgery!
Method:
In a large pot add the bones, water and vinegar – add more water if the bones are not completely covered. Allow to sit for about an hour.
Place over heat and add the remaining ingredients apart from the thyme and parsley. Bring to a boil. Remove the scum from the top and reduce to a simmer. Allow to cook/simmer slowly for 24-48 hours.
Once bones can be crushed between your fingers it is ready. Turn off heat and then add thyme and parsley. Sit aside and allow to cool.
Once cooled remove the gelatinous film across the top, strain the broth and store in an airtight container in the fridge. Use left over ingredients in compost or dispose of.
