Nourishing Herbal Bone Broth with Sea Moss
A deeply savoury, slow-simmered bone broth with vegetables, mushrooms and aromatic herbs, finished with Gold Signature Sea Moss Gel.
Ingredients
Approximately 8 cups- ✓1.5–2kg chicken or beef bones
- ✓1 large onion, quartered
- ✓2 carrots, roughly chopped
- ✓2 celery stalks, roughly chopped
- ✓4 garlic cloves, lightly crushed
- ✓4 dried shiitake mushrooms
- ✓5cm fresh ginger, sliced
- ✓2 sprigs fresh thyme
- ✓1 small handful fresh parsley
- ✓2 bay leaves
- ✓1 tablespoon apple-cider vinegar
- ✓3 litres filtered water, or enough to cover
- ✓Sea salt and black pepper, to taste
- ✓2 spoonfuls Gold Signature Sea Moss Gel per two servings
- ✓Fresh lemon juice, optional for serving
Gold Signature Sea Moss
Pure gold sea moss gel from wildcrafted St. Lucia Eucheuma cottonii — a tropical strain, not Irish moss. Cold-blended fresh in Malaysia with filtered alkaline water — no flavours or preservatives.
Order Gold Signature Sea Moss →Step-by-Step Instructions
- 1
For a deeper flavour, roast the bones at 220°C for 30–40 minutes until browned. This step is optional for chicken bones.
- 2
Transfer the bones to a large stockpot or slow cooker.
- 3
Add the onion, carrots, celery, garlic, mushrooms, ginger, thyme, parsley, bay leaves and apple-cider vinegar.
- 4
Cover everything with filtered water and leave it to stand for 20 minutes before heating.
- 5
Bring the liquid just to a boil, then immediately reduce it to the lowest simmer.
- 6
Skim away any foam that rises during the first hour.
- 7
Simmer gently for 8–12 hours, adding a little water if necessary to keep the bones covered.
- 8
Strain the broth through a fine sieve and discard the solids.
- 9
Season the strained broth with salt and black pepper.
- 10
Pour two servings into mugs or bowls and allow them to cool slightly.
- 11
Stir in two spoonfuls of Gold Signature Sea Moss Gel until fully dissolved. Do not boil the sea moss gel.
- 12
Finish with a squeeze of fresh lemon, if desired, and serve warm.
