How to make bone broth

Making a bone broth is very easy.  The main priority is sourcing good quality bones - always use bones from reputable butchers using animals which are organic / grass fed.  The quality of the animal directly influences the quality of the stock.  Fish/seafood should be wild.


Bones from any of the following:

  • poultry, fish, beef, lamb, shellfish 

2-3L of water - enough to cover all the bones
1–2 Tbsp of lemon juice or apple cider vinegar
1–2 tsp salt
1/2 tsp pepper
2 Carrots
1 onion
2 stalks celery
1x Bouquet garni or the following herbs:

  • small bunch of fresh Parsley or 2 tbsp dried parsley
  • 1-2 tsp sage
  • 1-2 tsp rosemary
  • 1-2 tsp thyme
  • 2-3 bay leaves

optional: star anise, coriander, cumin, ginger, garlic can be used to give added flavour.  Garlic and ginger should be added towards the end to keep their flavour at their best.


  1. Chop the vegetables roughly. Put all ingredients into pot. Bring to boil then turn down to very low and put on the lid to reduce evaporation. 
  2. Let simmer on low for several hours - the longer the better to draw the nutrients out of the bones.  A minimum of 4h but ideally 24 hours, until the bones are soft. You can skim the top once or twice during the process to remove the foamy layer on the top.
  3. It's best not to leave the house or go to bed if you have something on the stove. You can use a slow cooker instead or simply move the pot into the oven on 120 C - this is high enough to keep a gentile simmer going. 
  4. Check the water level periodically (esp. if leaving the house/going to sleep) and top up if required - the stock should only be on a slow simmer, not boiling hard.
  5. When finished cooking, strain the liquid to remove the solids.  Allow to cool and then separate into containers to freeze and/or store in the fridge.
  6. Bone broth can be stored in the fridge for up to 5 days.  If you boil it for 10 minutes on day 4, this will extend the shelf life for another 4-5 days.   If in doubt check with your nose or taste a little on the spoon.


If you have a pressure cooker, this will speed up the process and half the required cooking time.

Every time you have a roast, save the bones in your freezer until you have enough for a bone broth.  You can do the same with vegetable peel/ends.

Ask your butcher or farmers market for bones - they are usually happy to supply either for free or a small fee.

Roasting the bones in the oven on 180 for 45min or until brown will deepen the flavour.

Do a large batch of broth every week or two so you have extra to store in the freezer.

Pour cooled stock into large ice cube trays so you can easily use 1-2 cubes in a meal without having to defrost a large block of stock.


  • Drink as a warm beverage every morning - great for gut healing.
  • Use as stock base for soup, risotto, sauces.
  • Use as the cooking liquid for vegetables and grains to make them extra tasty.
Several chicken carcasses roasting in the oven

Several chicken carcasses roasting in the oven

Veggies roughly chopped and ready to go

Veggies roughly chopped and ready to go

bones added to the pot - water to go on top

bones added to the pot - water to go on top