It’s so easy to make bone broth! Chicken, meat and fish stocks provide building blocks for the rapidly growing cells of the gut lining and have a soothing effect on any areas of inflammation in the gut. It tastes delicious and is so good for you! You can use bone broth as a drink or as a stock for soups and casseroles.

Chicken

A half or whole chicken or chicken carcass
1tsp sea or rock salt
1tsp black peppercorns slightly crushed (optional)
1 bay leaf (optional)

Directions

  1. Place the chicken or carcass in a large pan or slow cooker and fill with freshly boiled water.
  2. Add sea salt, black peppercorns if using and herbs.
  3. If using a pan, bring to the boil, then cover and simmer for 2.5 to 3.5 hours (depending on size of chicken). You may need to top the water up.
  4. If using a slow cooker, put on a low setting and leave overnight.
  5. The next morning or when finished cooking, place a colander over a large glass bowl and tip the contents of the slow cooker or pan into the colander taking care not to scald yourself. This is your broth.
  6. Pick off all the chicken and keep for adding to your stock when you make a soup.
  7. Discard the bones.
  8. Once the broth is cool, transfer to an airtight container. I like to use wide-mouthed jars such as Mason jars, which make it easy to scoop broth with a spoon or ladle. It will last for up to a week in the refrigerator.
  9. NB When the broth cools it gels, which is due to the healing collagen and gelatin released into the water from the bones.
  10. Or you can freeze broth for up to 6 months. Make sure you use a freezer friendly container i.e. not glass. I tend to use small containers for easy access.

Meat

Red meat on the bone or a bone with marrow
1tsp sea or rock salt
1 tsp black peppercorns slightly crushed (optional)

Directions

  1. Same as chicken.

Fish

A whole fish (head, fins, everything)
1tsp sea or rock salt
1 tsp black peppercorns slightly crushed (optional)

Directions

  1. Same as meat and chicken.
  2. However, cook for only 1-1.5 hours
  3. Strain broth with a sieve to carefully remove small bones