How to make an immunity-boosting bone broth for winter

We’d make this year-round, tbh

• In this article:

• Why bone broths should be your go-to winter recipe

• An easy, yet delicious recipe anyone can master

• How to make a vegan-friendly alternative

The wonderful healing power of bone broth has been talked about for years (thanks Gwyneth), but whipping up a pot at home might feel daunting for most – until now. 

Winter has well and truly kicked off across the country this week, with freezing temperatures and rain storms giving Aussies a taste of what’s to come over the next few months. And as we know, a drop in temperature is always accompanied by a rise in sniffles and coughs. 

But even if winter isn’t your jam, there are plenty of ways to make it bearable (and ward off any nasty germs) aside from cranking up the heater and retreating into hibernation. 

According to Frankie Cox, chef and founder of Green-On, the benefits of incorporating homemade bone broth into your winter routine are endless. Plus, you don’t need to be a chef to master the simple steps.

What is so great about bone broth?

“Bone broth is incredibly healing for our gut, immune system, and general well-being,” Cox says. “One cup holds a significant amount of nourishment making it a great go-to in between meals or when you're just not feeling 100 per cent.”

And while plenty of trendy health food brands have jumped on the bone broth bandwagon, the seasoned chef says homemade broth is always best, being your best bet in avoiding any processed additions. 

“What makes the best bone broth is an excessive amount of chicken bones,” Cox says. “This will result in that collagen-rich jiggle we are always striving for.” 

Don't throw away your kitchen scraps – they hold all the flavour. Image: IStock

What do you need to make bone broth from scratch?

Considering the purpose of drinking bone broth is to boost immunity, Cox recommends always opting for organic ingredients where possible, ensuring your one-pot-wonder is free from chemicals or preservatives. 

“The ultimate hero ingredients are gloriously simple and nutrient-rich: chicken bones, carrot, celery, onion, garlic, ginger, and bay leaves,” she says, adding that when needed, she’ll load her broth with extra ginger, garlic, and parsley stalks for immune defence and flavour.

Another great thing about broth recipes, is they’re a great way to use up any accumulated kitchen scraps, which Cox recommends keeping in the freezer until you have enough for a broth batch. 

“Those scraps can be anything from parsley, chives, rosemary, thyme – any flavour that you would like to show up in your broth! Think carrot peel, tops, and bottoms, too. Celery is another great inclusion – The huge head of leaves that probably make the bin in seconds because they're rarely mentioned in recipes – these are a potent flavour injection to your broth,” Cox explains. 

From there, the chef says it’s as simple as placing all broth ingredients into a large pot, covering them with water and adding a few bay leaves, salt and pepper for enhanced flavour, “Turn the heat on high to get your broth to a nice gentle boil. As soon as the heat has permeated through all your ingredients, turn it down to a simmer and let it do its thing for the next few hours,” Cox says. 

But, while you are sure to have a batch of broth to enjoy any way you please, Cox urges you to avoid one thing, “If you're having a cup, please don't heat it in the microwave. This is going to undo all your hard work by zapping out all of the nutrients you so lovingly injected in. On the stove is the best way to heat her back up to a comforting, insides-hugging warmth,” she says. 

Broth is such a versatile recipe, Cox even has a delicious vegan alternative. Image: Eugene Canty

Yes, a vegan alternative is possible

Though bone broth itself is hardly vegan-friendly, Cox has mastered an alternative recipe that also has incredibly healing and nourishing properties, “For all the plant-based eaters who have been feeling left out, this is your golden ticket!” Says the chef. 

“To ensure you are creating an alternative that is gut-loving and immune-boosting, miso and seaweed are your go-to's,” she explains. “Coconut oil adds a nice viscosity to the broth in place of bones and a little sauteeing to begin will help release all the flavours.”

Just as a perfect bone broth recipe demands, food scraps are key in the vegan alternative too, “For this one, we like to keep all of our cabbage (any colour is fine) scraps, so hold onto the outer leaves, core, and any other little bits,” Cox instructs. 

“Sweat these ingredients down in just enough coconut oil to cover the base of the pot until completely soft (about 10-15 minutes),” says Cox. “Fill the pot up with water and add in your seaweed. Bring up to a gentle boil and simmer for 30 minutes. Add a generous helping of miso, give a good stir, and shut off the heat. Let the broth sit for a few minutes and then strain.”

Yes, it’s really as simple as that. Plus, don’t be afraid of brewing up a bulk batch or broth recipe – it will happily store in an airtight container in the fridge for 10 days or in the freezer for about 6 months. 

Originally published as How to make an immunity-boosting bone broth for winter