Perpetual Stock or Broth

Nourishing stock or broth is the foundation of a traditional diet and should be consumed regularly. How? Let me introduce you to perpetual stock, where it hardly feels like you're working, and the stockpot is always ready.
Author Wardee Harmon



  1. Put your bones and other food goodies in the crockpot and cover with water.
  2. Turn on to high for 1 hour, then turn down to low.
  3. Every crockpot is different, so adjust heat as necessary while the stock cooks. A gentle simmer is okay, but try to avoid a rolling boil. No simmer but consistent heat is good, too.
  4. After half a day or so, you can begin ladling out stock as needed. I love having a crock of stock ready to add to every meal!
  5. Season it up in the dish you’re making or by the mug.
  6. Replace water as necessary and keep the stock going…
  7. After a few days (or more often depending on how much broth you’ve used), scoop out the spent foodstuffs — they go to the compost. Usually I do this when the broth is no longer flavorful and no longer fatty.
  8. Start the process over again by adding more bones and the other ingredients.
  9. Keep adding water and keep that broth going… and going…

Recipe Notes

Every week or so, you should probably allow the stock to get very low in the crockpot without replacing water. Turn off the crock, then clean it. Then start all over again. Switch crockpots every so often so one isn't working for weeks at a time. The most nourishing stock/broth comes from the most nourishing bones. Grass-fed, pastured, etc. If your stock does not gel, consider adding good-quality gelatin. GAPS people with very sensitive digestive systems may find long-simmered stock too rich. If this is you, don't let the stock keep going for hours and hours or days.