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Bone Broth – A Nutritious Drink

Yields1 Serving

Bone broths have the potential to be part of the healing process in leaky gut and irritable bowel syndrome. It is not the only factor but a great contributor and they are also wonderful for when you are sick with a cold or a flu.

Ingredients of Mum's Home Made Meat Broths
 2 kg of bones - (beef and lamb knuckle bones or marrow bones, chicken necks or carcass, wild fish)
 8 litres of filtered water
 A whole bulb of garlic; cloves, separated, peeled and crushed
 3 Tbsp apple cider vinegar (organic, unfiltered)
 1 tsp Changing Habits Seaweed Salt

Place all ingredients in a large crockpot and set the heat to high.


Bring the stock to a boil, then reduce the heat setting to low.


Allow the stock to cook for a minimum of 6 hours and up to 24 hours (depends on size of bones, chicken less, beef more). The longer the bones brew the better! Remember to keep topping up the water you do not want it to go dry.


Turn off the crockpot and allow the stock to cool slightly.


Strain the stock through a fine mesh metal strainer and throw away all the debris


Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or pour into freezer-safe containers for later use.


When the broth is fully cooled, look for a gelatinous consistency. That means your broth is gelatin-rich! Sometimes a longer or very hot simmer may break down the gelatin and your broth won’t appear gelatinous. Don’t worry the broth is still very mineral rich. I don’t skim off any of the fat, I heat my broth and drink it warm - this is when I may add some seaweed salt for taste. If you like, you can skim off any fat that has risen to the top and solidified – this is tallow – don’t throw it away use it in your savoury cooking in place of butter or coconut oil.


This is far better then any stock on the market that I have seen! You can drink stock any time of day, before or after meals, or use it as the base for soups and stews! Perfect in any recipe that calls for broth.

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