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Bone Broth or Stock

Prep Time:

15 Minutes

Cook Time:

6 - 12 Hours

Serves:

Makes 3 - 4 litres

Level:

Beginner

About the Recipe

Simple to make, soothing and nourishing, bone broth is one of the oldest, most affordable homemade foods, often used as an elixir to cure ailments and nurture the sick. To obtain the full nutritional benefits, the broth should be homemade from the bones of the healthiest animals, not from stock cubes.

Ingredients

  • 2–3kg beef bones, chicken carcasses, lamb bones or saved bones from a roast

  • A splash of apple cider vinegar or fresh lemon juice (optional)

  • 2 handfuls diced onions, leeks, carrots or celery ends

  • 1 handful dill

  • 1 tbsp black peppercorns

  • A few dried bay leaves

Preparation

Step 1


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


Step 2


Cover with a lid and bring to the boil. Reduce the heat and simmer, with the lid on, for at least 6 hours for chicken and 12 hours for beef or lamb, skimming off any foam that rises to the top and topping up with boiling water, as necessary. The longer the bones simmer, the more nutrients are released.


Step 3


Strain the liquid using a fine mesh strainer. Use immediately or leave to cool before storing. Bone broth will keep in the fridge for several days or can be frozen in portions.


Rich in gelatine (a source of protein that helps counter the degeneration of joints) and collagen (which improves the condition of skin). Contains amino acids, glucosamine, vitamins and minerals that help heal a damaged gut lining.

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