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Bone Broth

Both stock and broth are made from animal carcasses, but where bones are simmered for a couple of hours to make stock, bone broth requires a much longer process. For broth, bones are slowly simmered for a long period of time.  The resulting broth is nutrient dense and easy to digest, containing minerals such as calcium, magnesium, phosphorus and potassium.



  • 2–3 kg beef bones, chicken carcasses, lamb bones (you can get these from a local farmer or butcher, or you can use the leftover carcass after making a roast dinner)
  • 2 carrots/celery
  • 1 onion/leek
  • 2 tbsp apple cider vinegar or fresh lemon juice to help extract minerals from the meat bones (optional)



  1. Place the bones and vegetables into a ceramic slow-cooker or large stainless-steel cooking pot and cover with filtered water and a splash of vinegar. Make sure the water covers the bones!
  2. Cover with a lid and bring to the boil, then lower the heat so it gently simmers. Cook the bones for between 6 and 12 hours for chicken bones and 6 and 12 hours for beef or lamb bones.
  3. Strain the broth, using a fine mesh strainer to remove all bits of bone. You can drink it immediately or store it in a glass container to enjoy later! It will last for up to five days in the fridge and can also be frozen.



Here are some of my practical tips to ensure you are making the best broth:

  • Add a little vinegar to the stock pot to help extract minerals from the bones.
  • Save all of your leftover vegetables -including onion and carrot tips, celery ends, leek parts, and garlic peels for your broth. You can keep them in a bag in the freezer until you need to use them.

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