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Plate of broth with dumplings and vegetables

Bone broth is also called stock. It is made by simmering animal bones alongside vegetables,  herbs and spices.        

Delicious, nutrient dense bone broth is very easy and inexpensive to make.​

Bone broth is a rich source of minerals, trace minerals, gelatin and amino acids in a form our bodies can easily absorb and use. 

Collagen from the bones is broken down during the cooking process into another protein called gelatin. Gelatin is the reason bone broth congeals when it is stored in the fridge.

Here are some of the benefits of bone broth:

  • Improves digestion

  • Enhances immunity

  • Promotes strong, healthy bones

  • Fortifies tendons, ligaments and muscles

  • Reduces inflammation, repairs the gut 

  • Nourishes skin 


  • Bones from 1 or 2 chickens or leftover bones from other animals (include neck and feet for extra gelatin)

  • 1 onion

  • 2 carrots

  • 2 stalks of celery

  • 1 Zucchini

  • Optional: Star anise, 1 teaspoon peppercorns, additional herbs or spices to taste. If using garlic and parsley add these for the last hour of cooking.

  • Slow cooker or large stock pot



  • Add all the bones to a large stainless steel or ceramic stock pot/slow cooker.

  • Cover and fill the pot with pure, filtered water. Heat to a boil and then reduce the heat to simmer. If using a slow cooker, heat on high for 1-2 hours, then reduce heat to low once the broth is boiling.

  • Let simmer for maining cooking time. The longer the bones are simmered, the more nutrients will infuse into the water. Simmering guidelines:

  • Beef broth: 48 hours

  • Chicken or poultry broth: 24 hours

  • Fish broth: 8 hours

  • Add water as necessary. Once the broth is ready, remove from heat and let cool slightly. Strain using a fine metal strainer and discard all the bits of bone and vegetables. When cool enough, store in the fridge for up to 5 days, or freeze for later use. 

Bone Broth

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