More On Bone Broths!

by | Sep 9, 2015 | Recipes

So if you loved the info from the blog on  bone broth, want the health benefits, but can’t come to pigs trotters and chicken feet! Here are some recipes using more conventional parts of an animals anatomy:)



1 Chicken frame (basically the carcas with a bit of flesh on it)

2 carrots coarsely chopped

2 celery sticks coarsley chopped

2 onions coarsley chopped

2 tablespoons apple cider vinegar

water to cover chicken well in pot

Add all ingredients into a pot with a lid (use a slow cooker if you need to leave home), bring to the boil and remove any debris that has made its way to the top, then turn down to the lowest heat and allow it to simmer for 12 to 24 hours (the longer the better). Once done, strain stock from all the other ingredients (the now floating frame and vegetables – which you will toss away), and refrigerate or freeze stock ready for use.


  • If you are cooking a whole chicken, after 2 to 6 hours you may want to debone the chicken so you can use the flesh and pop frame (which now would have fallen apart) back in and continue to simmer for the 12 to 24 hours. The flesh from chicken that has been simmering for hours is ultra tennder!
  • Freezing the broth in lots of small containers will allow you to take out and defrost every day and only have to prepare the broth weekly or fortnightly.
  • Broths can be added to your usually cooking in soups, stews, sauces.
  • You can drink the broth like a tea.
  • You can add miso or miso and seaweed (such as dulse, wakame, kombu) and have it like an instant cup of soup.
  • You can use non oil fish bones also for those pescetarians (vegetarians who eat fish)



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