Published on 1st November 2017


Credit: Angelique Panagos DipION, London Nutritionist | Twitter: @apnutrition Facebook: Angelique Panagos Nutrition Instagram: angeliquepanagos

Angelique says: The bones you can use include, chicken carcass, turkey carcass, grass-fed lamb or beef bones, ribs or soup bones with marrow from the butcher.


  • 500g bones
  • 3 celery stalks with leaves
  • 2 leaks
  • 3 large carrots
  • 1 large red onion
  • 1 turnip
  • 1 tsp powdered kelp or dulse flakes
  • 2 bay leaves
  • Freshly ground black pepper
  • 1-2 tsp Maldon sea salt (add according to taste)
  • 2 tbsp cider vinegar ( vinegar is very important as it aids in extracting the minerals from the bones)
  • 6-10 cups water


        1. Put all the ingredients in large heavy based saucepan and bring to the boil.
        2. Reduce temperature and allow to simmer for 8-10 hours.
        3. Remove the bones.
        4. Strain out the vegetables if you prefer a clear broth, or put them together with some of the broth in a high-speed blender, blend until smooth. Return to the remaining broth.

        Serving suggestions:

        Can be served as a plain broth or you can add barley, brown rice or wheat-free pasta to the broth: allow to cook as required and serve. Makes a deliciously warm and hearty winter meal!


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