Bone Broth

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Good old fashioned bone broth or stock is extremely gut healing and provides lots of essential minerals. I make up a big batch at the weekends and then use this as the basis of my sauces and gravies for the week. It is brilliant in soup, casseroles and shepherd’s pie, or you can heat it as a warming drink. This can be excellent to help settle and heal an upset stomach.

We always have left over bones that I save up from the week, (organic and free range for the best quality, with minimal residues from antibiotics and pesticides). You can often buy left over bones very cheaply from your local butcher, and Riverford also sell them!


  • 1 chicken carcass, or the left over bones of beef or lamb.
  • 1 sweet potato
  • 1 carrot
  • 1 stick of celery
  • 1 onion
  • 1 garlic clove
  • 1 tbsp raw organic apple cider vinegar (this must be raw, you can buy this here).
  • 1 piece of Kombu or other sea vegetable (optional but adds extra minerals. I buy this one),
  • ¼ tsp pink salt or sea salt


 Throw all ingredients in a heavy based pan (or slow cooker).

  • Cover with water and bring to the boil.
  • Turn to low and simmer for 8 – 12 hours. (If you are using a slow cooker, set for 24 hours for chicken bones, or longer for beef or lamb).
  • Strain off the liquid (the vegetables will be pulp!) and store it in glass jars.
  • The stock will keep in the fridge up to a week or it is suitable for freezing.

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