Bone Broth

Bone Broth

This homemade Broth/Stock can be used as liquid in making soups, stews, gravies, sauces and reductions. This recipe is great for building healthy bones and helping to restore your microbiome balance.


1.5kg (or more) of bones from a healthy source (poultry, beef, wild caught fish)

2 chicken feet for extra gelatin (optional)

1 onion

2 carrots

2 stalks of celery

2 tablespoons Apple Cider Vinegar

2 litres water (or as a guide add 2 litres water for every kilo of bones)

Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.

NOTE:  You will also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.


    1. If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. Place them in a baking dish and roast for 30 minutes at 350 C.

    2. Then, place the bones in a large stock pot. Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.

    3. Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or other herbs, if using.

    4. Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. These are the times I simmer for:
          Beef broth: 48 hours
      •    Chicken or poultry broth:  24 hours
      •    Fish broth:  8 hours

    5. During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. You need to check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.

    6. During the last 30 minutes, add the garlic and parsley, if using.

    7. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in an air tight glass container in the fridge for up to 5 days, or freeze for later use.