Slow Cooked Bone Broth

Bone broth is a fantastic source of collagen, calcium, magnesium and phosphorus, together with glycine, arginine and proline which are anti-inflammatory amino acids. Finally the gelatin contained in bone broth is brilliant to support healing of the gut lining. You can drink it in a mug (its a hug in a mug!) or add to soup or stews. Slow cookers are perfect for making it because you can leave them unattended for many hours at a time and I usually make it overnight.


  • High-quality bones or frozen leftover bones (beef, lamb, chicken, or turkey bones – organic would be great)
  • Onion
  • Carrots
  • Celery
  • Garlic
  • Herbs
  • Sea Salt
  • Apple Cider Vinegar


  • Place bones in a big pot with a lot of water and some sea salt
  • You could brown or roast the bones first for extra flavour but this is optional if you have time
  • Add chopped onions, carrots, celery and a little (or a lot depending on your taste) garlic
  • You can also add some herbs of your choice like a couple of bay leaves, sage or any other herbs and spices that you like
  • Add a Tablespoon or so of Apple Cider Vinegar (You won’t be able to taste it but it will help extract the nutrients from the bones)
  • Bring the broth to a boil and then turn it down to a simmer, adding more water when necessary
  • For meat and poultry broths, eight hours of cooking at a minimum is recommended
  • The longer you can leave it and the softer the bones are when you’re done, the more nutrient-packed your broth will be
  • Cool the broth and strain it through a very fine mesh strainer
  • Place your broth in glass storage jars
  • Store some of it in your fridge to use over the next three days or so, and freeze the rest
  • As your broth cools in the fridge, the fat will rise to the top
  • Skim off this fat and use it for cooking if you’d like
  • When your broth cools, it will get gelatinous

Lyn Sharkey Nutrition
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