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Bone Broth

Difficulty to prepare: Easy

Servings: 3 - 4 Litres


  • 2-3 kg beef bones, chicken carcasses, lamb bones or use the saved bones from a roast, such as chicken, lamb shoulder or bone marrow bones.

  • Optional: a generous splash of apple cider vinegar or fresh lemon juice (this can help to extract the minerals from the meat bones)

  • 2 handfuls of any onions, leeks, carrots or celery ends

  • 1 tbsp. black peppercorns

  • A few dried bay leaves


  • Place the bones and any optional ingredients into a large stainless steel or ceramic cooking pot and cover with cold water. The water level should cover the bones by 5cm whilst still leaving room at the top of the pan.

  • Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. The longer the bones simmer, the more nutrients are released. We like to boil the chicken carcass for up to 12 hours until the bones begin to crumble and keep beef bones going for 24 hours until they look as if they were washed up on a beach.

  • Strain the liquid, using a fine mesh strainer for poultry. Use immediately or leave to cool before storing. Bone broth will keep in the fridge for serval days or up to a week if you leave it undisturbed, as a layer of fat will form on the surface and keep it sealed from the air.

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