Therapeutic Bone Broth

By Stephanie Gobbo (Naturopath)

*Will need a big stainless steel pot


  • 2kg of fresh gelatinous bones from an organic butcher= Ribs, necks, marrow bones, shins, knuckles and joints
 (Luxton Clinic recommends “Gary’s” butcher in Prahran Market)
  • 2 X Onions peeled (leave this out if fructose free)
  • 3 X Large carrots washed
  • 3 X Stalks of celery
  • 1 X Leek split in half lengthwise, washed
  • 3-4 X Garlic cloves (Leave this out if fructose free)
  • 1 X Handful of parsley plus stalks
  • 1 X Tablespoon of black peppercorns
  • 1/4 cup of Apple cider vinegar
  • Filtered water to cover the stock


Half fill a large pot with water and bring to the boil

Add the bones and meat and bring back to the boil then immediately tip all the 
 bones into a clean sink. This is to boil off any toxins.

Add the bones back into a pot of fresh water with 1⁄4 cup of apple 
 cider vinegar. Bring to the boil

Let the bones boil on a high heat for 2-3 minutes and then turn 
 down to a very low simmer

With a spoon, skim off the greyish protein foam from the stock surface. Repeat this process once or twice again if necessary

Lightly simmer the stock for approximately 12-24 hours assuring it is covered with enough liquid all the time. If not, add more water

Do not let the water boil during this time

Add the vegetables to the stock 30 minutes before finished simmering
 Turn off the heat and strain carefully into a large glass bowl

Let cool and then store in the fridge

Stock should turn to jelly and form a fat layer on top

Scrap fat layer off the top when ready to use the jelly

Enjoy in soups, stews, casseroles, sauces or have 1⁄2 cup daily as a tea with a squeeze of lemon juice for therapeutic dosage.

*Can be frozen into ice-cube trays and popped into meals as needed