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This healing bone broth is a traditional recipe that is rich in calcium, magnesium, silicia, sulphur and other trace minerals. Perfect for strong bones but also for healing a weak digestive system, for colds, flu and recovery from illness. Make it one of your house specials.  Time consuming to make but worth the effort make a big batch and freeze excess.

INGREDIENTS

  • 1 kg beef marrow and knuckle bones or chicken carcass plus 8 wings ( or whole chicken as above).
  • 4 litres of filtered water,
  • 1 cup apple cider or wine vinegar ( important to extract the minerals from the bones),
  • 1 large onion, quartered,
  • 1 large carrot chopped,
  • 2 stalks celery,
  • 4 cloves garlic,
  • 1 cup parsley stems,
  • 2 tbsp extra virgin olive oil,
  • Several sprigs of fresh thyme tied together and /or bayleaf,
  • 4 tsp sea salt,
  • Extra chopped celery and carrot to serve.

Place bones , vinegar and water in soup pot and leave for 30 mins. Then bring to the boil over high heat and simmer for 10 mins. Skim the soup.

Add the rest of ingredients, lower heat and cook for 24 hours ( chicken) or 48 hours ( beef) with lid slightly open skimming occasionally. ( Use a slow cooker for safety reasons if you can).

Strain the stock. Cool and put in fridge overnight and remove the fat.

Add extra vegetables, cook for 15 minutes or until vegetables are tender and season with fresh pepper at the table.

VEGETARIAN OPTION: Use sea vegetables such as wakame and kombu instead of beef and omit the vinegar and cook for 2 hours only.