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Posted by Eleanor Ozich on

You’ll always find our slow cooker sitting on the kitchen bench, as it holds steaming and fragrant bone broth for sipping on throughout the day. This nourishing broth contains plenty of vitamins and minerals, which are beneficial our digestive health.  You can also use left-over bones from a roast dish for a deeper, more aromatic flavour.


1 kg organic chicken frames, or beef bones
3 carrots, roughly chopped
3 celery stalks, roughly chopped
1 garlic bulb, each clove peeled and lightly smashed
1 leek or onion, roughly chopped
A large handful of earthy herbs, such as thyme, rosemary or sage
2–3 bay leaves
1 tbsp pepper corns

Place all ingredients in your slow cooker, and cover with water.

Cook on a low setting overnight, or for at least 12 hours, then season to taste with sea salt.

Once the stock is ready, you can switch it on to the low setting to keep it hot at all times for sipping on throughout the day, alternatively, you can strain the stock through a sieve, and transfer to smaller containers.

The stock
will keep in the fridge for up to 1 week, or in the freezer for up to 6 months.

Makes about 10-12 cups.

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