Servings: 8 · Prep Time: 10 mins · Cooking Time: 600 mins
Total Time: 610 mins

Drinks | Sauces

Broth should always start with the same basic ingredients, water, celery, onions, carrot, a little bit of vinegar (apple cider or red wine vinegar are best - helps the extraction - but doesn't alter flavour), black pepper and herbs (NEVER add salt - you can add to the dish later). Broth is then further enhanced by putting chicken or meat in it. Stock is exactly the same, but you just add bones and not the meat. The best stock you can make ends up like a gel, which means it has tons of gelatin and collagen fibres. It's not always possible to get to the gel state, so literally the thicker the better. Even of your stock, broth, is thin, it still worth consuming as it will be full of vitamins and minerals, even if it's a bit light on gelatin and collagen. Right here are some basics on how to make broth/stock. Most meat only contains about 1% collagen, bones about 20%, skin (chicken and pigs) contains about 30%, but knuckles up to about 40%. That shouldn't surprise you too much as its similar to where we find collagen in the human body. When heated, the collagen fibers unwind from the ingredients and become separated (gelatin). Then when the liquid cools, the strands then re-bond together and become a gel (if there are enough of them).


  • Bones (Bag)
  • Celery (4 sticks)
  • Onions
  • Carrot
  • Black pepper (2 or 3 tsp)
  • Herbs (Handful)
  • Red Wine Vinegar (2 tbsp)

Making Your Broth

Ask your butcher for a bag of bones, if you are spending money with them they will normally give you them for free. Ask them if they have any knuckles too. They are so rich in collegan.

Heat in a slow cooker on full until it begins to boil, then immediately drop to a low temperature. If you cook to hot for too long, it damages the fibres. Once its all finished, sieve into a jar and place in fridge. After an hour of so, any fat will have risen to top. Skim it off and then add your broth to a large ice cube tray. Should last in freezer for up to 6 months.