Real Homemade Bone Broth


  • 2 free-range chicken frames (available from most butchers or left over from a roast)
  • 2 dried bay leaves
  • 1 tablespoon of black peppercorns
  • 1 level tablespoon of coarse Celtic sea salt
  • 2 tablespoons of apple cider vinegar
  • filtered water


  1. Add chicken frames, bay leaves, peppercorns and salt to a heavy-based stock pot.
  2. Cover with filtered water and stir in the apple cider vinegar.
  3. Bring to a boil then reduce to a gentle simmer for four to six hours.
  4. Remove from heat and strain through a fine meshed sieve.
  5. Store in the fridge for up to one week. Freezes well for up to several months.

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Contact details:

Suite 15c
(second floor Taylor Medical Specialists Centre)
40 Annerley Rd (Mater Hill)
Woolloongabba Q 4102
Phone: 07 3166 1549
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