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Organic Bone Broth & Stock Recipe

INGREDIENTS

  • 2kg organic bones
  • 2 carrots
  • 2 celery stalks
  • 1 onion
  • bunch of parsley
  • 3 cloves garlic
  • 2 tbsp apple cider vinegar (w the mother)
  • 2 bay leaves
  • 1 tbsp grated ginger
  • 1 tbsp grated turmeric
  • 1 stalk rosemary
  • handful thyme
  • 1 tsp of peppercorns
  • 1 tsp of Himalayan salt
  • 4L filtered water

METHOD

  1. Pre heat the oven to 180 degrees and prepare a baking tray with baking paper.
  2. Rub the bones with olive oil and salt, place on the tray and put them straight in the oven.
  3. Roast the bones for 20 minutes and put them straight into the slow cooker.
  4. Add all the other ingredients to the slow cooker or pot and cook on low for at least 4 hours for chicken and 12 hours for beef.
  5. Strain broth into a large bowl or individual glass jars, to store separately.
  6. The fat will solidify on top of the broth once cooled you can scrap this off and cook with it if you choose not to consume it.

Recipe thanks to – Sofie Van Kempen https://sofievankempen.com/recipes/bonebroth

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