There’s something deeply comforting about a warm mug of bone broth, and it’s not just the taste. Packed with collagen, minerals, and gut-loving goodness, bone broth is a nourishing staple that’s as good for your body as it is for your soul. Whether you’re sipping it solo or adding it to your favourite recipes, making your own at home is surprisingly simple (and incredibly rewarding).
Prep Time: 15 minutes
Cook Time: 12–24 hours (slow simmer)
Makes: approx. 2–3 litres
Ingredients:
1–2 kg of bones (beef marrow bones, chicken carcasses, or a mix – organic if possible)
2 tbsp apple cider vinegar (helps extract minerals from bones. We like Willy’s Apple Cider Vinegar the best)
1 large onion, quartered
2 carrots, roughly chopped
2 celery sticks, roughly chopped
2–3 garlic cloves, crushed
2 bay leaves
A few sprigs of fresh thyme or rosemary (optional)
1 tsp black peppercorns
Sea salt, to taste
Enough cold water to cover the bones (approx. 3 litres)
Method:
- Roast the bones (optional, but adds depth of flavour):
Preheat your oven to 200°C (180°C fan). Spread bones on a roasting tray and roast for 30–40 minutes until golden brown. - Transfer to a large stock pot or slow cooker. Add all veg, herbs, apple cider vinegar, and peppercorns. Pour in enough cold water to fully cover everything.
- Let it sit for 30 minutes before heating—this helps the vinegar draw minerals from the bones.
- Bring to a boil, then immediately reduce to a very low simmer. Skim off any foam that rises to the top in the first hour.
- Simmer gently for 12–24 hours
- Chicken bones: 12–18 hours
- Beef or lamb bones: up to 24 hours
If using a slow cooker, set to low and let it go overnight or even for a full day.
- Strain the broth through a fine sieve into another large pot or bowl. Discard bones and veg.
- Cool and store:
- Store in the fridge for up to 5 days
- Freeze in portions (ice cube trays, jars, or freezer bags) for up to 3 months
Tips & Serving Suggestions
- Sip it solo with a pinch of salt and a squeeze of lemon
- Use it as a base for soups, risottos, stews, or even mashed potatoes
- It should gel slightly when cold. That’s a good sign of collagen-rich broth!
- Skim off any fat from the top once chilled or keep it for cooking (tallow/drippings)
