Broth? Have you heard of broth? The web is buzzing with broth recipes. There is a business selling hot take away broth rich in fresh and natural nutrients. The ideal drink and wholesome food for those cold, wintry, rainy days.

I grew up with family always having a pot of broth on the stove and having to drink a bowl of it, whatever the taste may be! Sometimes being a kid we were fussy with broth and would turn our noses up, but it was really good for your health. Years later being a housewife and mum, I learnt the value of adding this to my regular cooking.

Some advantages of cooking broth:

  1. Economical:  Its cheap to buy a bag of beef bones or chicken bones from your local butcher. Sometimes they will give it to you free if you regularly purchase from them.
  2. Wholesome and nutritious.
  3. Bones left over can be given to your pets
  4. A whole pot of broth can last for a long time. Store a few cups in your freezer to be either reheated or made into a vegetable soup, stock for casseroles, gravies or pilao.
  5. Its a hot meal to come home to, served with fresh bread.
  6. Less food preparation time – just put all ingredients in a pot or slow cooker.

Nutritional value:

  • Bone: The bone itself yields minerals like calcium and phosphorus. Sodium, magnesium, potassium, sulfur and silicon are also present.
  • Marrow: Bone marrow gives you vitamin A, vitamin K2, omega-3s, omega-6s and minerals like iron, zinc, selenium, boron and manganese. Marrow from beef and lamb also contains CLA.
  • Connective tissue: This tissue provides glucosamine and chondroitin, which are popular dietary supplements for arthritis and joint pain.

Additionally, bones, marrow and connective tissue are all largely made up of collagen, which turns into gelatin when cooked.

Gelatin has a unique profile of amino acids, and is particularly high in glycine.


  • 2–3 pounds of chicken or beef bones
  • 4 liters (1 gallon) of water
  • 2 tablespoons apple cider vinegar (optional)
  • 1 onion (peeled)
  • 4 garlic cloves, 1 inch piece of ginger
  • 1 large carrot (cleaned)
  • 1 piece of celery
  • 1 teaspoon of salt,
  • 1 teaspoon peppercorns
  • 1 stalk of parsley (optional)


  1. Wash bones and place bones and vegetables in a big, stainless steel pot.
  2. Pour water into the pot so it covers the contents. Add the vinegar, and then raise the temperature to bring to a boil.
  3. Reduce heat, add salt and pepper, and then let simmer for 4–24 hours (the longer it simmers, the tastier and more nutrient-dense it will be).
  4. Allow the broth to cool, and then strain the solids out. Now it’s ready.

After it is done, you can store the broth in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Instead of a pot, you may also want to use a pressure cooker, slow cooker or Crock-Pot.