|14 litre pot||30Minutes|
|Cook Time||Passive Time|
If you wish to make bone stock and cook the ingredients for longer to extract more nutrients from the bones, we recommend you discard the meat afterwards as it will be over cooked but still produce a good meat/bone broth. Some people like to cook their stocks all day or overnight.
The ratio of ingredients is individual and dependant on the size of the batch you wish to make but keep in mind that some stock should be reserved for drinking and some for making your batch of soup. The remainder of your ingredients will depend on what type of meat stock you are making. Here is a list of bone selections you can ask for at your organic butcher shop.
Contrary to popular belief meat, fish and organ meats like liver and kidney have the highest contents of vitamins, amino acids nourishing fats, many minerals and other nutrients which we need in order to be adequately nourished.
Low fibre is the aim initially (especially for people who have profuse watery diarhoea), however if you are more prone to constipation, you can add onion, celery and cabbage to the stock for more flavour.