Byron Broth

Rae Schlederer with her home made broths that she sells as Byron Broth

Rae Schlederer with her home made bone broths

Our grandmother’s knew it – a steaming bowl of chicken soup will cure just about anything.

Trouble is, most of us don’t have the time to make soup like grandma used to.

Instead of leaving the bones to cook for hours and creating a nourishing stock, we turn to ready-made stocks, powders or tinned soups, which just don’t measure up.

Enter bone broth – essentially a new name for an age-old food – the stock created from boiling bones for several hours.

Rae Schlederer has been making her own broth for several years and has recently begun selling it at a stall at the Mullumbimby Farmers Market under the name Byron Broth.

“I had a baby with some digestive issues and went down a path of antibiotics and lots of intolerances…I found the only way to get on top of things was to change our diet.

“I started making broth for our family, it became a staple…and now I love to share that with other people because I see the benefits.

“I’ve found that broth really does improve your health – not only if you’ve got stomach issues, but your immunity and general wellbeing – your hair, your skin, your nails all benefit.”

Rae makes her four broth varieties using locally sourced beef, chicken, lamb and fishbones, which are boiled for up to three days, before being transferred to take-home jars.

“You can heat it up and drink it like a cup of tea, you can put in a saucepan with some veggies and meats of choice or noodles and you’ve got a soup in 10 minutes, you can use it as the base of a casserole or soup, in risotto – you can even cook your rice with the broth for that extra nutrition,” she said.

Rae says you don’t have to have any gut issues to reap the benefits of broth.

“It’s a very bio-available form of collagen, magnesium, potassium, calcium all of those amazing minerals that your body needs and that are missing out in our diets.”

She says broth’s popularity is part of the movement back to traditional foods.

“You start to lose all the goodness when you start to mass-produce things.

“This is made in a homestyle setting, not in a big industrial factory.

“It’s the real deal.”

• Find Byron Broth at the Mullumbimby Farmers Market every Friday.

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