Ingredients (makes about 3 to 4 litres, depending on your pan size):

2-3 kg beef bones or lamb bones or chicken / turkey carcasses (usually available from the butchers for free) or use the leftover bones from a roast (I find lamb broth quite aromatic and tend to use this for meals like pies or gravies, whilst beef / chicken / turkey stocks I use in everyday cooking).

  • 1 leek
  • 1 onion
  • 1 parsnip
  • 1 carrot
  • a piece of celeriac the size of carrot and parsnip
  • 2–3 celery stalks
  • 1-2 tbsp raw apple cider vinegar or fresh lemon juice (the vinegar or lemon juice help to leech all the valuable minerals from the bones into the stock. I use RAW’s or Bragg’s raw apple cider vinegar as it is unfiltered and unpasteurized)
  • 1 tbsp black peppercorns
  • a few dry bay leaves
  • a few allspice berries
  • 1-2 tsp of Celtic or Himalayan sea salt
  • 1 small bunch of parsley (to be added for the last 10 minutes of cooking)


Place the bones and all other ingredients into a large stainless steel / ceramic cooking pot or a slow cooker and cover with cold (preferably filtered) water. The water should cover the bones whilst still leaving some room at the top of the pan.


Place the bones in a stainless steal or ceramic pot.

Cover with the lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 6 hours for chicken carcasses and 12 hours for beef or lamb. The longer you simmer the bones the more nutrients are released. Usually chicken carcasses best to boil up to 12 hours and beef and lamb bones up to 24 hours. Remove any skim (the greyish foam) that rises to the top during the cooking process.


Add the washed and peeled vegetables to the pan.

If you cook a whole chicken, the meat should be ready after about 2 hours of cooking. Remove the meat from the carcass, and use it for whatever recipe you fancy, return the carcass to the pot and continue simmering for another 4–10 hours.


Cover with cold filtered water and add the rest of the ingredients, including raw apple cider vinegar.

For the final 10 minutes of cooking you can add fresh parsley for additional healthy mineral ions that will be released into your broth.
Remove the bones from the broth with a slotted spoon and strain the rest with a fine strainer. Use it straight away or leave to cool before storing in any containers or ice cube trays.


Once your basic bone broth is ready you can infuse it with any spices you fancy, for example garlic, ginger, chillies, lemongrass, Tamari or soy sauce for some Asian style broth.

Please note that the ‘skin’ that forms on the top is the best part that contains many health benefiting nutrients. Beef bones tend to produce a lot of nutritious fat, which you can skim and use for roasting and frying.

How to store bone broth

Remember that bone broth can only be stored in the refrigerator for a maximum of one week in its natural state. But, if you were to freeze it in containers or in the form of ice cubes (using your regular ice cube trays) and then transfer these broth ice cubes to a re-sealable freezer bag, you can actually keep them fresh and good for consumption for even up to 6 months.

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