How to Make Stock & Broth

Stock and BrothThe health benefits of broths are far reaching, in fact Sally Fallon has written a 300 page book on the subject (we highly recommend it , you can find on the reception desk!) Bone broth is an amazing rich source of protein and minerals. There is Glycine promoting the body’s detoxification process, Proline supporting good skin health and Gelatin to aid digestive health and so much more.

Broths and stocks have been the corner stone of many traditional diets including Chinese medicine. It’s ability to heal the gut provides the foundations for the body’s natural healing ability to take place, restoring health naturally. Traditionally in China herbs would be added to give a medicinal value to the soups. We have put together a range of Healing Herbal Stock mixes base on these traditional recipes. Not only do they give a health boost they also add rich flavors to your stock.
You may hear broth, stock and bone-broth used interchangeably in the foodie and health world, so to clarify: broth is made with meat and has a short cooking time, stock is made with bones with a little meat on them, usually the bones are roasted first and finally bone broth is made from bones and is typically cooked for a long period of 12 hours or more.
For our vegetarian and vegan friends out there who would benefit from including bone broth in their diet, but are struggling with the concept- take a moment to think about the virtues of using otherwise unwanted and discarded parts of the animal, reducing waste and honoring the animal to it’s fullest. You can also make veggie stock which is a great way to use up parts of the veggies that we usually through away. See instructions below.
Don’t be daunted by the boiling times, the process is very simple, it’s worth having a day around the home for a freezer full of delicious meal bases.


  • Beef bones from the butcher (ask for soup bones)

  • Roast in the oven for 20 mins with a whole onion, and a chunk of fresh ginger

    For a hearty tomato based flavour, you can coat the bones with tomato paste first and then roast.

  • Or for a cleaner tasting stock put the bones into a pot and cover with water, bring to the boil, boil rapidly for 3mins and then discard the water, rinse the bones and clean the pot thoroughly.


  • Place bones in a large saucepan with carrot, celery, leek (or seasonal veggies of your choice)

  • Add 2 tbs of apple cider vinegar


  • Cover with a generous amount of water

  • Simmer on a low heat

  • You can skim off the foamy top layer if you like


  • In the last hour add you HEALING HERBAL STOCK MIX

  • Remove the bones and strain the stock, allow to cool, you can skim off the layer of fat here if you like, however it does have high nutritional value.


  • Store in glass jars in the fridge for about a week or freeze for a few months



  • Cover a chicken carcass, onion, carrot and celery  with cold water


  • Bring to the boil


  • You can skim off the foamy top layer if you like

  • Reduce heat and simmer for 4 hours


  • In the last hour add your HEALING HERBAL STOCK MIX


  • Remove the bones and strain the stock, allow to cool

  • Store in glass jars in the fridge for about a week or freeze for a few months

For a more gelatinous stock you can add wings, and legs or chicken feet and 2 tbs of vinegar to mix with onion, carrot and celery. Using the left overs from your roast chicken gives a lovely rich taste to your stock.


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  • Place dried mushrooms (porcini or other varieties) in boiling water and set aside

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  • Heat  olive oil, onions, celery, carrots (or seasonal veggies of your choice), in a large pot  sprinkle with salt

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  • Cook over a low heat for several minutes, stirring only occasionally

  • Add the garlic and tomato paste (optional) and stir for 2-3 mins

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  • Add the mushrooms and the water they were in,

  • Plus additional water 2-4 Liters depending on the size of your pot.

  • Bring to a simmer on a low heat for 2 hours

  • In the last hour add you HEALING HERBAL STOCK MIX

Photo 28-06-2015 8 49 34 pm

  • Strain the stock, allow to cool

  • Store in glass jars in the fridge for about a week or freeze for a few months

A note about storage – if you’re storing in a glass jar make sure you cool the stock completely and allow some room for expansion, mason jars are great for this. You can store in the fridge for about a week or freeze for a few months.

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