Calcium-Rich Bone Stock

Calcium-Rich Bone Stock

Prep time: 

Cook time: 

Total time: 

Serves: 4 People

  • Chicken carcasses x 2
  • Carrots x 2
  • Onion x 1
  • Celery x 1 stick
  • Leek x 1
  • Nutritional yeast powder x 2 Tbsp
  • Apple cider vinegar x 2 Tbsp
  • Garlic x 4 cloves crushed
  • Dried herbs x 1 Tbsp
  • Kelp or wakame x 1 frond or sheet
  • Water
  1. Place the chicken carcasses in a large pot. You can cook this on the top of an indoor fire if you have a flat topped one. Use a cast iron pot if doing this.
  2. Fill the pot with enough water to cover the carcasses well.
  3. Roughly chop all vegetables and add to the pot. You don't need to peel them if they are well scrubbed and organic.
  4. Add the rest of the ingredients.
  5. Put on the pot lid.
  6. Sit the pot on a heat source (stove or fire) and let it heat to a gentle boil. Simmer for a good 8 hours or so to get the calcium from the bones of the carcasses into the stock.
  7. When done, let cool until just warm. Strain off the fluid using a seive.
  8. Put into containers to freeze or use immediately as a base for soups, stews or gravies.
  9. - See more at:
You can use other bone types - lamb, beef or venison.
You can change the vegetables to create different flavours.