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Bone broth is the clear liquid soup made from the boiling of animal bones for a long period of time. Bones are a rich source of minerals like calcium and magnesium, amino acids like glutamine and cartilage, which can help to repair the digestive system of those who have experienced poor digestion due to stress, autoimmunity, food intolerance, parasites or a range of other issues.

You can use chicken carcass, lamb, beef, whatever takes your fancy. The more knuckles joints and bones the better. But please always use organic bones!


Bone Broth

  • 5kg Organic bones
  • 3L filtered water
  • 1/4c Apple cider vinegar


Combine all ingredients in a heavy based pot and bring to the boil.

Simmer for as long as you can – up to 24hrs would be great but 3 or more will suffice.

You may need to keep topping up the water levels. There are no real rules with this, just add water when you think it is needed.

After your broth has been boiling for the desired amount of time, remove from the heat, pour through a sieve to remove any large or small bone fragments and store liquid in an airtight container in the fridge.


You can re-heat the broth and have it seasoned with some finely sliced garlic, salt and pepper if you like it simple.

Alternatively you can place 1 cup of broth in a saucepan with 1 cup of filtered water and a cup of chopped vegies of your choice like onion, carrot, zucchini, garlic etc. Boil until vegetables are soft and serve. Or you could cook your vegetables and poach meatballs in the broth and eat it that way.


What you don’t use in 2-3 days can be stored in batches in the freezer and used as needed.


This recipe is by our good friend and holistic nutritionist Emma Lynas (@Emma_Lynas_Nutrition)