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Prep time – 10mins


Cooking time – 60mins


Serves – 8

Dairy Free
Ketogenic Diet
Gluten Free
Nut Free
Soy Free
Ingredients Qty Protein Fat CHO
Stock bones (preferably organic) – 1kg 1kg 70 4 0
Apple cider vinegar – 1 TBS 20ml 0 0 0
Herbs (e.g. bay leaf, parsley, garlic) – to taste n/a 0 0 0
Unrefined salt – to taste n/a 0 0 0
Water – to cover n/a 0 0 0
Total per serve 9g 1g 0g

Any combination of stock bones can be used, preferably organic. You can add vegetables as well if you like or keep it simple.

Carrot, onion, celery, garlic, leek and many other vegetables add extra flavour and nutrients.
The cooking time is for a pressure cooker. Stovetop will take longer to draw out the nutrients from the bones. See times below.

  • For full flavour, roast the broth bones on a baking tray at 180 degrees C for 30 – 40 minutes (or until browned). You may skip this step though.
  • Put the bones into a very large pot, a slow cooker or a pressure cooker and just cover the bones with water.
  • Add the apple cider vinegar and any herb and spices you wish to use (fresh or dried)
  • See cooking times below.
  • Allow cooling. Remove the bones, fat, meat and marrow by straining.
  • Ladle broth into a glass storage container (e.g. pyrex or glass jars) and refrigerate or freeze

Slow Cooker or Stove Top

  • bring to the boil and simmer on low heat (small to no bubbles)
  • 10 to 12 hours – beef and lamb
  • 8 to 12 hours – chicken

Pressure Cooker

  • Cook for 50-60 minutes for all broth types

The broth will keep for 3-5 days in the fridge or for up to 6 months in the freezer.
The vinegar helps extract nutrients from the bones. Leaving the layer of fat on helps preserve the broth in the fridge.