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Simple Nourishing Broth

This is a Traditional broth recipe that packed full of minerals.

This broth can be used as a base for stews, soups or stirfries. I often bake my fish in the stock, or use it as the liquid to cook rice (its delicious!).

Quite often in Winter, I love to start my morning with 'Brothy' - Just a straight cup of broth OR, I add some beautiful herbs to make it my nourishing Cuddle Cup.

I make this broth as a BIG batch, and freeze it in smaller jars.

I hope you enjoy it as much as I do.

Bone Broth


  • 1 kg beef or chicken bones (organic if possible)

  • 4 Sticks of Celery roughly chopped

  • 2 onions roughly chopped

  • 2 carrots roughly chopped

  • 2 tablespoons apple cider vinegar

  • Herbs of choice – Parsley, oregano, bay leaves etc

  • Good sprinkling Himalayan rock salt


  • Heat oven to 180 degrees. Want to add a caption to this image? Click the Settings icon.

  • Place bones on a baking a tray, sprinkle with salt to aid draw out ‘goodness’, bake bones for around 10-15 minutes, or until just very lightly cooked. (This step may be skipped, by I find it adds more flavour).

  • Remove bones from heat. Place bones and vegetables into a slow cooker and fill with water. Add apple cider vinegar.

  • Cover and leave for 24 – 48 hours – add herbs when almost finished.

  • When complete, allow to cool.

  • Drain liquid away from bones and vegetables, bottle in glass jars and allow to cool in the fridge before freezing or using.

  • This broth can then be used as a base for soups, to cook in stir-fries or drank alone.

Note - Before Freezing, separate into jars and place in the fridge, allow for a layer of fat to harden at the surface, scrape it off and discard it before using


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