Prep time – 10mins
Cooking time – 60mins
Serves – 8
| Ingredients | Qty | Protein | Fat | CHO |
| Stock bones (preferably organic) – 1kg | 1kg | 70 | 4 | 0 |
| Apple cider vinegar – 1 TBS | 20ml | 0 | 0 | 0 |
| Herbs (e.g. bay leaf, parsley, garlic) – to taste | n/a | 0 | 0 | 0 |
| Unrefined salt – to taste | n/a | 0 | 0 | 0 |
| Water – to cover | n/a | 0 | 0 | 0 |
| Total per serve | 9g | 1g | 0g |
Any combination of stock bones can be used, preferably organic. You can add vegetables as well if you like or keep it simple.
Carrot, onion, celery, garlic, leek and many other vegetables add extra flavour and nutrients.
The cooking time is for a pressure cooker. Stovetop will take longer to draw out the nutrients from the bones. See times below.
- For full flavour, roast the broth bones on a baking tray at 180 degrees C for 30 – 40 minutes (or until browned). You may skip this step though.
- Put the bones into a very large pot, a slow cooker or a pressure cooker and just cover the bones with water.
- Add the apple cider vinegar and any herb and spices you wish to use (fresh or dried)
- See cooking times below.
- Allow cooling. Remove the bones, fat, meat and marrow by straining.
- Ladle broth into a glass storage container (e.g. pyrex or glass jars) and refrigerate or freeze
Slow Cooker or Stove Top
- bring to the boil and simmer on low heat (small to no bubbles)
- 10 to 12 hours – beef and lamb
- 8 to 12 hours – chicken
Pressure Cooker
- Cook for 50-60 minutes for all broth types
The broth will keep for 3-5 days in the fridge or for up to 6 months in the freezer.
The vinegar helps extract nutrients from the bones. Leaving the layer of fat on helps preserve the broth in the fridge.
