traditional bone broth

How To Make A Traditional Bone Broth

Our grandmas’ knew all along that a nourishing mug of bone broth was the perfect winter warmer and all around health elixir. Bone broth can be enjoyed by the mug-full seasoned with salt, pepper, and crushed garlic. Garlic is nature’s antibiotic and boosts the immune system, which makes it especially great for cold and flu season.

Facts on Bone Broth

– Otherwise known as stock – Flavoursome liquid made by boiling animal bones (typically poultry, beef, lamb or fish) in water for many hours – Good source of gelatin, which is a protein derived from collagen, a key component of cartilage and bone. Research indicates gelatin can improve osteoarthritis and boost bone and joint strength, as well as make the hair, skin and fingernails healthier. Gelatin contains the amino acid glycine. – The liver needs glycine to detoxify the body form the daily assault of environmental toxins endemic to modern life

– Packed with vitamins, antioxidants, and minerals (especially calcium, magnesium, phosphorous)


1 whole organic grass-fed chicken or 1.5kg grass-fed beef bones

2 medium carrots, chopped

2 celery stalks, chopped

1 medium yellow onion, chopped

5 cloves garlic, smashed

4 sprigs rosemary

2 tablespoons apple cider vinegar

2-3 bay leaves

Method for chicken:

Place whole chicken in slow cooker

– Add the carrots, celery, onion, garlic, rosemary, apple cider vinegar and bay leaves

– Fill slow cooker ¾ full with water

– Cover with the lid and cook on low for 8-10 hours

– Remove chicken for eating

– Allow stock to cool and pour into large glass jars

– Allow to cool before placing in refrigerator

– The stock should set like gelatin, and the fat should rise to the top

– Skim the fat off and reserve for cooking

– The stock will keep in airtight jar in refrigerator for 5 days, or can be frozen and used within a few months – Serve reheated

Method for beef:

Rinse and clean bones under running water

– Pat bones dry

– Place on a roasting pan and roast for about an hour, or until bones are browned and fragrant. Drain any fat

– Place into slower cooker with rest of ingredients and water, and cook on low for 8-10 hours.

Build a better broth: Here’s how to get the most out of any bone broth

– Roasting beef and lamb bones first will give better flavour and colour

– Before making the broth, soak bones in enough water to cover them, and a little vinegar for 1-2 hours to aid calcium extraction

– Bones from organic grass-fed animals are best. This is because toxins are stored in bones. Therefore if there are a lot of toxins, when the bones breakdown, the toxins will leach out into the stock