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Homemade bone stock or bone broth should become a staple for anyone keen to keep their family healthy. If you haven’t eaten bone broth before, you and your family will soon discover the wonders of this delicious and healing broth. You can easily incorporate bone broth into your diet, adding it to soups, sauces, miso, risotto, stews, curries and bolognaise as well as drinking it on its own. Bone broth gives everything you cook a gorgeous comforting taste, without the need for stock cubes or other flavour enhancers.

You can make meat stock or bone broth from virtually any kind of bones including those from chicken, beef, venison, duck lamb, and fish. Most people start with chicken due to its mild taste and when more confident slowly start to build in other more meaty options. You can source bones from organic or grass-fed animals from your local butcher and will cost you pennies.

Bone broth contains two very important amino acids, glycine and proline as well as healthy minerals and collagen. Glycine helps to support detoxification and helps the body synthesise collagen, so is particularly good for those with low tone. It can aid wound healing and supports the release of growth hormones, so good for those who need help growing tall and strong. Proline tightens and strengthens cell structure which in turn may help heal a leaky gut as well as improving the strength of skin and vein walls.

It is important to cook the bone broth for several hours. The apple cider vinegar/lemon juice will help to draw the mighty minerals from the bones. You are aiming for the broth to be jelly-like when it cools. The more jellyfied the bone broth is, the more collagen in the bone broth. Keep some in your fridge or freezer at all times and use as often as you can.

Here are the details...
Print Recipe
Servings Prep Time
people 1 minute
Cook Time
12 hours
Servings Prep Time
people 1 minute
Cook Time
12 hours
Here are the details...
Print Recipe
Servings Prep Time
people 1 minute
Cook Time
12 hours
Servings Prep Time
people 1 minute
Cook Time
12 hours
Ingredients
Units
Instructions
  1. De-bone a roasted chicken. (It is good to do this after Sunday lunch).
  2. Place the carcass and bones into a large saucepan and place in a 180-200 degree oven for 20-30 minutes to brown the bones.
  3. Halve the onion retaining the skin, halve the carrot and cut the celery into three of four pieces.
  4. Add the carrot, celery, onion, herbs, apple cider vinegar/lemon juice and then at least 2 litres of filtered water to the saucepan. Heat on the hob until you reach a fast simmer then turn down the heat
  5. Place on the lowest heat on the hob or in your oven (approx 90 degrees) for at least six hours and ideally for twelve hours.
  6. During the first two hours skim off any impurities lying on top of the water.
  7. Sieve well and cool. Store in the fridge so you can add the bone broth to food during the week. You can also store the broth in the freezer in soup bags or ice-lolly/ jelly moulds.
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