Soup Stock

Making stock opens up a world of delicious and nutritious food. I make stock every week. I then make chicken or vegetable soup (Usually thai coconut curry) and leave some stock for boiling down into a roux for an amazing gravy for a meal later in the week. Stock and roux can also be frozen and replaces bullion cubes in your kitchen.

You know you have a good stock when it gels up in the fridge. If it’s not doing that, check that your meat came from a grass fed animal as that makes a big difference in the gelatin produced. Gelatin from grass fed animals has amazing health benefits, read about them here on Wellness Mama


  • 1 Onion
  • Tbs Salt
  • 1/2 Cup Apple Cider vinegar
  • Grass fed animal bones
  • Water

This is the backbone of the stock, everything else you add is optional and depends on the flavour you are going for and what you have on hand. The rest of ingredients are in order of importance in my opinion.

  • 3 Bay leaves
  • 2-3 Carrots
  • 2 Stalks celery
  • Dash of rosemary and thyme




  • Roughly chop everything and put into a crockpot. Simmer on high for 12-24 hours. You can also do this in a large covered pot on the stove or campfire. ┬áKeep your eye on the water level and stir occasionally, the only thing that can really go wrong is if you burn it. When finished and cooled strain with a metal colander over a large pot and store stock in the fridge or freezer or start your roux or soup.



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