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Reparative Bone broth

Bone broth is an important staple in my house. Not only does it make a delicious and handy base for other recipes, but it is also a wonderful repairing elixir, particularly to the gastrointestinal system and the skin. The slow and low cooking of the bones releases a wide variety of minerals including calcium, magnesium, phosphorus, but also repairing amino acids such as glycine and collagen which is amazing for repairing damaged epithelial cells (skin and gut lining).


  • DO NOT use a pressure cooker. It breaks down the collagen proteins

  • It's important to use organic/grass-fed ingredients as regular meat bones can be depleted of minerals and collagen comparatively and regular vegetables will have more pesticides.

  • You may develop a layer of hard fat. You can scrape this off, but I would advise to do this as you are using as it will act as a preservative in the fridge.

  • You can freeze and use in portions to avoid waste.


  • 1kg of organic beef bones

  • 2 chicken frames

  • 2 carrots

  • 2 onions

  • 1-2  celery stalks

  • 2 tbsp Apple cider vinegar

  • 4.5 litres cold water

  • 2-3 chicken feet (will add extra collagen to the broth)

  • Optional- peppercorns and any of your favourite herbs


  1. Roast beef bones for 30 mins on 160°C

  2. While beef bones cooking, roughly chop vegetables and place all ingredients including apple cider vinegar into large pot or slow cooker (minimum capacity 6 litres)

  3. Add bones to mix and top with water

  4. Bring to boil. Once boiling, turn down to simmering and continue to cook for 24 hours.

  5. Once ready, remove bones and vege and strain through a muslin cloth

  6. You can add a bit of salt to act as preservative

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