About the Recipe
Warm, soothing, and packed with goodness - bone broth is rich in collagen, amino acids, and minerals that support joint health, digestion, immunity, and glowing skin. It’s easy to absorb, hydrating, and a nourishing way to restore and refuel your body.
Ingredients
2-3kg of meaty bones depending on what fits on your casserole dish
1/2 cup of raw apple cider vinegar
A mix of vegetables such as brown onions, carrots, celery sticks, or whatever else you have in the fridge, all roughly chopped
A mix of herbs (I love parsley, thyme and bay leaves. Tie these together or just leave loose.
1 tbsp of whole black peppercorns
A big sprinkle of Celtic or Himalayan salt
Filtered water to cover all ingredients
Preparation
If your bones are raw then roast them in the oven in a large, high-sided casserole dish or stock pot (that has a lid available for the next cooking stage), turning them once or twice for about 30 mins on 180 degrees. They should be well browned.
Unless you are using a slow cooker for the next steps, reduce the oven temperature to 80 degrees.
Add the rest of the ingredients to your dish/pot with the roasted bones and cover with filtered water.
Slow cook for 12-24 hours. The more time the better.
Leave to cool slightly, then strain it all and remove leftover bones and vegetables. Before you chuck these out make sure you save all the marrow from the bones and either eat or add back into your cooking.
Let the broth completely cool and pour into glass jars. If not using straight away allow it to completely cool in the fridge before freezing.