10 reasons to make your own stock / broth

Stocks and broths are kitchen tools that transcend the simple desire for things to taste better. While it definitely helps us achieve that, it is also packed with health benefits, financial savings benefits and sustainability benefits, helping us make the most of the animal and minimise kitchen waste. Seriously, broth will save the world and change your life! My auntie saw me making broth recently and said ‘your grandmother used to do that after every roast chicken’. That made me so happy and so sad about the profound and negative effect that the convenience message has had on our health and attitude to cooking for my mum’s / the baby boomer’s generation, and what’s now being passed on. However much campaigning I must do for broth to be brought back to regular practice, I’ll do it. So, without further ado, the campaign starts now.

Let’s deal with objections first

“But it is so laborious” Nope, it takes 2 minutes to set up, then it takes care of itself, with a bit of straining at the end.

“But I can get it easily from the supermarket” If you like msg, fake salt, GM ingredients and a whole host of other additives, then by all means! There are the store bought ones without the additives too, but they cost a fortune. They can be up to $10 for half a litre and still not even be very good quality. The easiest visual marker of quality is whether they’re jelly-like or not. The more jelly-like, the more gelatin, and that my friends is the holy stock grail for both flavour and health benefits! with a 12 hour chicken stock, you’ll yield 1 litre of dark, golden, jellied organic stock, for the cost of around $4.50 per litre, including electricity charges.

chicken stock

When you learn to make and commit to making a good stock, you are streets ahead of the average home cook. Your sauces, stews, soups… they’re all going to taste incredible. If you have it at hand, you use it. Having stock at hand means you can whip up really beautiful dishes and soups and get deep nutrition in a super cost effective way. You must pay attention to the raw materials here for the full potential of stock.

It is essential to use bones from ethical, organic animals that are pasture raised.  Cheap, factory farmed animal meat will not only mean an unethical broth, but it will also mean less minerals, potential antibiotic contamination, potential hormones and altered omega ratios, pushing the omega 6’s higher, and we don’t want any of that. So, you do need an awesome go to butcher. Mine is GRUB in Sydney, who deliver state wide and now Melbourne Brisbane too. Do a little investigating and find yours. I can buy organic chicken carcasses for just $2.50 each and grass fed beef bones enough to make 20 jars of stock, for about $15.

Every time you roast a chook, keep the bones, pop them in the freezer and keep until you have 2 or 3 carcasses worth. I keep bones we’ve eaten from too – after a few hours in a pot, I really don’t think it’s going to matter if we chomped on them! Also keep veggie scraps from cutting onions and carrots for other things. The tips, skins and peels are great to add to stock. Waste not. Get clever. They build up quick and then it means buying less stuff to make a stock, as it’ll all be from leftovers, just as in the great restaurants the world over, who have a constant stock pot on the low flame, tossing kitchen scraps into it around the clock. Keep a tub building in the freezer and then pull them out when it’s stock time.

To get you over the line and excited about making stock from this day forth, here are 10 amazing health and sustainability benefits to making stock. 

1. It is packed with minerals from calcium to magnesium, sulphur to silicon, and things like glucosamine. Basically it contains all the stuff we’re told to buy in expensive synthetic mineral supplement form for joints and arthritis, except it’s cheap, natural food and very easily digested.

2. It is packed with gelatin, if made properly and simmered long enough. Gelatin supports skin and hair health, digestion, cellulite, tightens loose skin and is awesome for joint pain and inflammation. There’s a fabulous detailed gelatin post here, from the Wellness Mama.

3. It is the cheapest nutrient dense food per cup.

4. It makes your food taste like chef’s food, bring depth of flavour and richness to soups, stews, sauces, gravies and all that jazz!

5. It optimises digestion and Brillant Savarin knew this – am thinking this is why the French traditionally always start with a soup.

6. Fish broth is thought to prepare women for easy child birth – so that’s where I went wrong!

7. Fish broth is also fantastic for lazy thyroid issues, providing iodine!

8. Broth cures colds. Grandmas know this the world over!

9. Broth means when we’re done eating the meat around the bones, we use the bones for their goodness – Nothing going to waste!

10. Broth makes stuff taste good. Really, really good – Thought I’d remind you of that one!

So, how do you make it?

Chicken Broth

I just pop enough filtered water to cover the carcasses, 2 tablespoons apple cider vinegar, then plop a carrot, celery (if I have it, otherwise leek or spring onion is fine), an onion, a little celtic sea salt and some herbs – handful parsley / 3-5 sprigs thyme / 1-2 bay leaf is the traditional bouquet garnis, but it’s not the end of the world if you only have one or two of these – hope my chef friends aren’t reading this! For truly gelatinous stock I highly recommend sourcing some chickens feet. In a large Le Creuset pot, I fit 3 carcasses and 4 organic chicken’s feet and only JUST enough water to cover it all with the veg and get the most awesome jelly stock.

1-2 hours if you have sensitive digestion or are on GAPS, but up to 12 hours to extract all the goodness from the bones. No need for longer than 12 hours.

Beef broth

I roast a good couple of kilos of knuckle bones first on 250C for an hour and soak the marrow bones (usually one big marrow bone sawn in a couple of spots by the butcher to fit into the pot) in filtered water enough to cover and 1/4 cup of  apple cider vinegar.  Then, once the roasted ones are done, I add them to the pot, top up more water to cover all bones, and then add all the veg / herb stuff listed above, times 2, because the beef batch is generally pretty big.  I have a big stock pot, to ensure I only need to do this 2-3 times a year. It’s the way forward!

Extra tip for the roasted beef knuckle tray – deglaze the tray the knuckles were cooked in with a little water and scrape off the crunchy bits and get it all into the pot – flavour, flavour, flavour!

If you have sensitive digestion or are doing GAPS just 3-4 hours is plenty. I do a full 48 hours and often a second batch of another 24 hours that won’t be as gelatinous but will still have plenty of minerals with added apple cider vinegar (1/4 cup) to the pot. The French term for this is remouillage. (Re-wetting). The bones just keep on giving and it’s the best way to achieve maximum gelatin extraction on that first batch.

Fish broth

I do large-ish white fish heads that are really cheap from the markets (NOT oily fish like salmon / mackerel / sardine as it gives a horrible bitter taste), say 3-4 heads, filtered water to cover, a couple of tablespoons cider vinegar and all the veg above, but I usually add a fennel bulb and a couple of star anise for fish. Totally optional, just personally, I love the flavour.

Fish stock only needs an hour or two max to extract all the goodness from the bones and flavour. Any longer and it will go bitter so use a timer!

Cooking times – If you have histamine intolerance or are doing GAPS, reduce cook times to 1-3 hours for all stocks except fish, keeping that one to 1-2 hours max. 

Cook with the lid on to avoid evaporation of liquid.

Beef Remouillage

A traditional broth technique perfect for the penny pinched, where you make a second stock with the beef bones, as 72 hours all up will continue to extract minerals and gelatine from the bones.  Once you’ve strained off your beef stock, you can add more filtered water and everything else as per beef stock recipe and simmer a further 24 hours. It’s a lighter, milder result but for nutrition and budgeting – just perfect to add nourishment to your next veggie soup!

What’s stock vs broth? In the Larousse Gastronomique dictionary, broth is defined as herbs, basic veg and meat simmer low and long and the liquid from that process is stock or ‘bouillon’.


I store by straining and pouring into glass jars, with a full inch empty from the top rim for expansion and the lid not screwed on too tightly – This way you avoid cracked glass. I’ve never had a problem with glass breaking if one doesn’t fill level too high. You can safely store for 6 months in the freezer. A solid layer of fat will form on top as the jars cool. That’s a good thing. Use it to cook with. They’re healthy fats and we make better use of fats than our water ways can!


You can keep your stock in the fridge for up to two weeks before storing in the freezer. You MUST have a solid layer of fat set on top of the liquid to store in the frdige for longer than 5 days. It’s the fat that prevents the oxygenation / degradation of the liquid. If there’s not a solid layer of fat, freeze after 5 days. Always date your jar with texta / label so you can keep track.


Filtered water is highly recommended. Heavy metals concentrate when water is boiled. Fluoride too, which contrary to popular belief, many doctors and whole countries believe it is quite toxic to us inside the body. Get a good system or large pot / jug that removes not only chlorine, bacteria and pesticides but also heavy metals. You will not regret it. The taste of the resulting water is awesome.


I keep all of the vegetable scraps from roasting carrots, onions or chopping celery stalks so that I never have to buy new, edible bits of vegetables for stocks and broths – Save money and reduce compost / waste.

So voila. Get inspired. When you need to re heat roasted or pan fried meats, you can do it in a little stock on the pan to stop it drying. When you have pan fried something, deglaze it (add liquid) with a ladle of stock for an instant jus. For something a little more exciting, add a little passata and cream to that, or mustard and cream, for a very quick panfried meat sauce.

If you want to try some recipes of mine using home made stock, try this delicious organic chicken dumpling soup , cracking cruciferous soup , 6 minute fish soup or the Luscious Sweet potato red lentil soup – All fabulous, easy and great for singles and families and all sugar free, dairy, nut and grain free!

Remember, to make stock a consistent and easy part of your routine, you must prepare it in big batches, not so often, so you don’t get put off by the process. You absolutely can do it and I can’t wait to hear of your successes. Something that tastes amazing and makes your hair, nails and skin glow AND saves the planet by minimising waste? Yes please!

Lastly, got questions? I’ve prepared an FAQ post on all things stock making over here! Enjoy.

Real Food. Happy Bodies.

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Image credit: Sandy Sutton’s Design Blog for the feature image. I never cut my veggies that pretty for stock. They all just get plonked it!


Comments 86

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  1. Thanks for this Alexx, definitely tempted to give it a try. You’ve opened my eyes up to the world of stock and some things I wasn’t aware of. X

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      Hi Helen, we decant into glass jars, leaving a good inch at the top for the stock to swell a little as it freezes. THat way we have 300-500ml jars we can defrost as needed instead of big tubs or resorting to plastic. Ebay is a great place for a variety of jars if you’ve not got any. Enjoy the stock!

  2. Hi Alexx,
    I was wondering if you have every tried reducing your stock to make it more concentrate, thereby requiring less space for storage. Does this affect the quality at all?

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      Hi there Lee, You can certainly reduce it to reduce storage. No issue at all. It will give a more intense flavour per cup though, so if you’ve made a really intense one, for recipes you could length 1/3 water to 2/3 stock 🙂

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      Hi Natasha,

      You can store meat stocks up to 5-6 months in the freezer, especially if the fat layer is present on top of the liquid, to protect from any freezer burn from the beginning. We make a big batch of beef and fish every 4 months or so and chicken more regularly. Such a beautiful, instant -delicious addition to the table.

  3. Hi Alex, wondering how many chicken carcasses you use for your stock?
    Also any adjustments I would use if feeding my baby these stocks, he is just starting to eat.

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      I do 4 at a time usually and make a few litres, but it’s entirely up to you. You could perhaps leave out any onion or garlic and do a mild on the digestive front for the bub, but having said that, no harm in seeing if a little goes ok, as long as they’re over 6 months old, as you might find they’re fine. I’d add a little coconut oil in too for immune function 🙂

      1. Thanks so much Alex! Just made some chicken stock and it made quite a few litres with only two carcasses. Silly question but was I supposed to have the lid on or off?

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      I had a designer customer design a skin for my fabric theme. I wanted something unique. designs by Reese is her name if you want to check out her site.

  4. Hi there Please tell me is there a certain amount of herbs you have to use or is this based on howmuch bones you use or to your own prefence and do you store finished product i fridge and if you freeze it how do you freeze the stock .I am so looking forward to cook homemade stock I appreciate your feedback Thankyou Alexx ,,Many blessings and so great to have your knowledge with food

  5. Hi Alexx its Brenda matiu again i just read you have already answered a few of my questions thru your other comments I apologize for that however ive got to ask decant into glass what does that mean please and you can freeze this .
    Thank you Alexx

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      Hi Brenda – Put into glass jars but only fill up with a good inch from the top spare for expansion as it freezes. Freezer is fine. As long as there’s good room at the top, I’ve never experienced a crack personally. Enjoy and you’re very welcome. What’s your main language? I might be able to help if it’s French / Italian or SPanish 🙂

      1. Hi Alexx -I apologise for the late reply I am kiwi from New Zealand a Maori hence Matiu is a Maori name and in english it is Matthews but heyy Thankyou Alexx im all over the place with so many awesome receipe sites my Thermomix has introduced me too and i get tied up And your site i find very helpful indeed so truly inspired by your talents of cooking especially when Im changing my style of eating to more GF and spelt and so loving our change with organic eating,shopping So grateful to live in WA Perth where i would not be able to afford this in NZ and grateful to my beautiful husband who works away in the mines And i have the luxury of raising our 8yr son and I stay at home to meet beautiful people like yourself So thankyou again Alexx
        Many blessings and truly grateful for your Blog

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  6. what a great blog post! I love making my own stocks, not only for the health benefits, but because that way I know what I am eating. My sister sent me this link 🙂

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  7. Hi Alexx,

    Just read this article and very keen to try making my own stock. I am a bit nervous about leaving something cooking overnight, could you turn it off before bed & restart in the morning or could you use a slow cooker (I would be Ok with leaving that n for an extended period)??


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      You definitely could turn it off before bed then on again in the morning. I’m such a ‘half frenchy’ when it comes to stuff like that. People keep stuff bubbling for days and no one bats an eyelid! 🙂 Do whatever you feel comfortable with. With a slow cooker, I’d just check it wasn’t teflon coated fo PFOA contamination of your food, other than that, a great option.

  8. Hi Alexx, I am really interested in trying your beef stock recipe especially as we raise our our beef and am expecting one back from the butcher next week. What bones do I use?We don’t usually get the bones back, (just the meat) so I’m not sure what to ask for. Marrow bones/knuckle bones? Will the butcher know what I’m talking about? Many thanks for your great blog. I’ve spied a few more recipes tonight I’m looking forward to trying. Thanks

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      Yay Lyn – Wow, you have it right there and available to you, that’s great! Use a mix of knuckle and marrow bones as I mentioned and follow the oven / soaking instructions. The butcher will definitely know what you’re talking about. Can’t wait to see what else you try. Drop me a note 🙂

  9. This is probably going to sound dumb, but how do you make vegetable stock? All of the ingredients you listed less the animals?

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      Not dumb at all. Because it was about health benefits from bones specifically, I didn’t include veggie stock. Basically do the chicken stock one minus the chicken bones and voila: Veggie stock! Although I often use left over veggie pulp from juicing and add an onion and some herbs to it if I make veggie stock. Just an hour is all that’s needed on the stove for veggie stock.

      1. That’s a great idea for using up leftover veggie pulp from juices, i’m always looking for ways to use it. Just wondering if you think boiling the veggies for an hour will just destroy the water-soluble nutrients though?

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          Thanks. I have an article on leftover pulp too with tips 🙂 There will still be a great vitamin content in the water, not to mention the flavours. Much better that wasting the pulp and just using water to add to soup 🙂

  10. Hi
    I was wondering if you could ‘can’ these? I don’t have a lot of freezer room so was hoping to can these into glass jars as you would tomato sauce?

    thx 🙂

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      I’m afraid I’m no authority on canning at all. I’d suggest looking up a couple of google searches for others who’ve done it. Meat products of all kinds are canned, so I can’t see why this wouldn’t be able to be 🙂

  11. Great post thankyou! I currently make chicken stock, but next time I might collect a few carcasses first for a bigger batch and also simmer it longer than my current 3-4 hours.
    I’m going to try the beef stock next now that I have found my own organic and free range butchery close by!
    Do you think it would it also be successful with bones of a leg of lamb or the bone from a roast beef?

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      You’re super welcome! Absolutely. All roasting bones should be saved on used to make a broth the next day for a veggie soup 🙂

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      Doesn’t matter one bit Rebecca. Although with beef, if you roast the knuckle bones as suggested before putting the stock on, then you’ll get a richer more delicious result 🙂

  12. Hi Alexx, your friend QuirkyJo pointed me in your direction. I have a 2.5yo special needs boy who is below the 3rd percentile in weight. He has been tracking this weight range since birth and not uncommon for children with his chromosomal deletion. He developed hypoglycaemia at 18 months and has had several hospital admissions with Low BSL. We try to manage this through diet and regular feeds but he has just reached the “tricky fussy toddler stage”, refusing all veg, many fruits and carbs. Another friend suggested using broths to nourish his gut and provide essential nutrients. She used to syringe broth into her boy when he was unwell and not eating well. Would desperately love to hear your thoughts as I am going out of my mind with worry.

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      Hi Georgina,
      How lucky is your little man to have a detective mummy who thinks outside the box!!I’m not a naturopath nor health professional, so my advice comes from one mum to another, with this mum (me) having read loads and loads and being a professed geek. If he’s hypoglycaemic it seems logically that in the diet, you need to worth to provide the most nutrient dense food possible – healthy fats such as organic ghee, butter, coconut oil. Seems also removing grains and sugar (including dried fruit_) from the diet would help start to heal his blood sugar challenges. Can you see an experienced naturopath or bio medical doctor? The Mindd FOundation resource is incredible for finding practitioners and doctors who use deep nutritional and supplement therapy to heal a range of infant challenges. Broth would be amazing. If it’s a volume issue with the liquid, boil it down and make a more concentrated one so he gets more nutrients in less ‘drinking’. You could also use the concentrate to boil veggies in or cook meat like sausages or fillets in, so that there’s extra nourishment. Long, slow burning energy is wonderful stuff. Do look up an alternative practitioner and check out mindd foundation. Sound like you could do with the support of someone to guide you with your best interests at heart. Check back in, ok? xx

  13. Hi Alexx,

    I have recently made the beef stock following your recipe, strained, bottled and put into the freezer. (it is delicious by the way…. makes the best gravy!) I was just wondering if you skim the top of the stock as it cooks or at the end to remove the excess fat??? As all of the bottles that i have in the freezer have about 2-3cm of fat on top. I thought probably best not to eat that…..I know it is good to eat certain fats but was thinking this was not it…… your thoughts???

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      Hi Em, You don’t have to toss the beef fat, no. If you’ve used organic, grass fed bones, then it’s amazing. omega 3 rich fat that’s super good for you. Keep it to the side and use to fry onions when doing soups, stews or casseroles down the track, or even for making home made hand cut oven fried chips with sweet potato or potato. Fabulous for that too! 🙂

  14. Hi Alexx,
    Thanks for the post. I can practically smell the simmering, stock pot through my screen!! Out of interest, how do you filter your water and what are you aiming to filter out?

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      I’ve got 2 chook carcasses and 6 chicken’s feet going with loads of veggies right now since last night! House does indeed smell amazing 🙂 I use the Ace Pot filter, which filters all heavy metals, fluoride, pesticides, chlorine and random lurgies. Heavy metals concentrate on heating / boiling, so we don’t want that happening with something we’re cooking for 12+ hours, no way 🙂

  15. Made chicken stock overnight – looks awesome….but….I think I had the oven at an unsafe food temperature. I had it at 40 degrees….I have such a great oven and as you say put the temp at super low I put it at the lowest not thinking!! Oh well I will try again tonight! I am making it for a friend with breast cancer to give her some beautiful goodness. Great site alexx

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  16. I”m wondering if you could let the stock cool a bit and keep in the freezer in zip lock bags – 1 cup at a time?? Seems a really practical way of storing it.

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      Hi Craig – You could, but dioxin can leach from plastic to varying degrees as well as BPA, still used in most freezer bags. That information is what made me switch to glass a couple of years ago 🙂

  17. Hi Alexx, loving your seafood recipes and have started making my own fish stock as I’ve heard its the best… quick question tho, not sure if its ok to use fish heads and bones from fish that have been cooked?
    lately i have been buying a lot of whole snapper and steaming on the bbq with fresh herbs in a parchment paper parcel), do you know if its ok to use these heads and bones from the cooked fish? it breaks my heart to chuck them away!
    thanks xx

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      oops. thought I’d replied Alicia. Sorry! Absolutely you can use cooked fish bones / heads. Gives a richer flavour too so I love to. Waste not want not! Boil away and enjoy x

  18. bones in the oven now… can not wait to make this! made my own broth once before and I make stock in my thermomix- this will take it to the next level.

    Thanks Alexx and thanks to Colette at COTC for the link to your blog x

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      Amy, hi! That is exactly what you use it for. Soup, stew and sauce base as well as enjoying as a ‘snack’ in a cup with a pinch of sea salt as a general body tonic. It is my number 1 recommendation for a healthy home staple because it provides us with so much of what we lack in the modern world – minerals, gelatin namely.

  19. Great post!
    I cannot source any chicken feet here in Tasmania, even though we have Nichols Poultry (free range but not ‘organic’). If anyone knows of someone who can supply locally i’d really appreciate it!

    1. scrap that, I can get feet. But I need to order 6kg worth 🙁 where the heck would I put all those feet. I guess I’ll just stick to carcases 🙂

  20. Hi Alex – I have been using organic chicken feet in my bone broth and have been cutting the toe/toe nails off which is time consuming… Do I need to do this or it is OK that that part goes in? Creeps me out a bit as they are so ugly 🙂 I was just using carcass and got no gel but I now get really good gel everytime. Thanks Tracy

  21. Hi Alex I’m new to all this but I have taken your advice and made some chicken broth (just read now about the organic – darn! Will do better next time). I see that people drink the broth daily for optimal results, which I need as I seem to have fibromyalga (I’m not convinced) but how would you do this? Mine is like jelly and although it tasted nice while reducing, now it is really potent! I don’t have a gall bladder so it’s VERY rich and I’m not sure how I would drink a whole cup. Please help me out.

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      Hi Lisa, Christine Chronau has just launched a gall bladder e book with tips on what to do for nourishment / with fats without a gallbladder. Could be a good one for you to read at this point? As for the stock, I’d chill in jar in fridge and skim the fat off before reheating and then if you think it’s too rich for you, add water and sea salt to taste and enjoy after a couple of minutes on the stove 🙂

  22. Aw, this was a very nice post. Taking a few minutes and actual effort to
    produce a great article… but what can I say… I put things off a lot
    and don’t seem to get nearly anything done.

  23. Wow! I think it’s nice what your offering though I prefer to not use the home made stock for 2 main reason, 1.It’s really take a long time to prepare it
    2.Actually it’s one of the most healthiest products that we can buy today
    So thanks for your comment Alex but I think you need to take it easy a little bit;)

  24. Hi Alexx,

    Can you elaborate (or point me in the direction of more info) on the lower cooking time for sensitive gut/GAPS?
    I’ve got psoriatic arthritic and just recently some psoriasis (weirdly I was one of the people who got arthritic symptoms first) and AIP or maybe GAPS was recommended. I normally cook my broth at least overnight to cook it down to jelly.
    Thank you!

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      Hi Sam – It’s about the glutamate level rising in long cook stocks thus can be a little taxing on sensory processing / gut healing peeps. I would do more bones, less water, less time to still get the gelatin concentration, without the glutamate level rising too high if you’re working towards a GAPS AIP protocol x

      1. awesome, thanks so much. I’ve got a pot on now with half the water I normally use and planning on half the time.
        Also, discovered that we have a connection and were at the same 1st birthday party in Petersham park last weekend. Small world!

  25. Hi Alexx
    Thanks for this amazing post!
    I did exactly as your recipe suggested & cooked my beef bones for 48 hours… It did not gel, though my bones were not all marrow & knuckle, could that be the reason? It’s difficult to find organic in South Africa, would free range do?
    I’ve also read that the broth should never come to a boil as that could also effect the “gel-ing” process, true?
    Thanks again.

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      Hi Delaney – it could have been water to bone ratio but yes, marrow and knuckle do produce the greatest gel factor. No stress though there’s no ‘wrong’. You’re super welcome for the post x

  26. Hi Alex, thanks for this great post, I’ve found it really helpful! Just wondering if you can please advise whether or not I can use the chicken bones twice like you mentioned in the beef recipe or should we use only once for chicken? Many thanks

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  27. Hi Alexx
    Great write up and recipes!
    I have a question though – how do you feel about making stock in pressure cookers. Pros v cons?

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      It’s argued but nothing conclusive. If you want to make it that way and that’s the way that works for you to get it done? Then it’s better thn buying plastic pouches that’s for sure x

  28. Hi Alexx,
    Thanks for the recipe, I’ve just started making stock and it’s great. Just checking whether you remove the fatty bits and livers (I think it’s the liver) etc from the chicken carcass or do you through everything in?

  29. I’m sorry if this question was already answered – I read through, but might have missed it! Once the broth is frozen, can you use it in a slow cooker to make soup, or is it best to heat it on the stove top? Thank you!!

  30. Hi Alexx,
    Might be being a bit thick here but I have made stock both beef and chicken. The beef broth tasted bland and I ended up making gravy out of it and adding all sorts to give it flavour. I’m really keen on getting this right because I have fibromyalgia and a friend told me that beef stock had all but reversed her pains. She drinks a cup a day but I just know that mine would have made me retch as it was so bland. I’ve also made a chicken stock but that has remained creamy looking and not clear even though it has solidified and has a thin gooey fat layer on the top. What is it I’m doing wrong?
    PS got 2 huge knuckle bones on the go at the moment following a couple of hours of roasting.
    All the best

  31. Hi, I saved some beef bones from short ribs that I slow cooked about a week ago and they’ve been in the fridge. Are they safe to use to make broth or should I throw them out? Thank you.

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      Oh Marina I’m so sorry I didn’t see this last week – Yes totally fine to use UNLESS you have histamine issues (hives, palpitations etc) as histamine builds up in leftovers in the fridge… If you don’t then go for it. A few days in the fridge is fine. x

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      So important to not force yourself towards things you don’t like / like the smell of – Plenty of goodness in those two x

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