Simple Bone Broth

  • Serves 10
  • Prep in 5 minutes
  • Cook in 3-24 hours
Bone broth. Oh how cool you are, full of nourishing goodness, divinely savoury & generally the hippest thing since the man bun.

Or not.

Not about the goodness, just the hip-ness, I mean my Grandmother & her Grandmother before that have probably been making this traditional medicine for longer than all of the ripped jean wearing slurpers combined have been alive!

But anyway that’s by the by because it is a brilliantly health supporting inclusion & incredibly simple to make. Oh & just to clarify I have nothing against the Man Bun, in actual fact I find them oddly transfixing.

  1.  

Key Facts

  • Gut Healing
  • Freezer Friendly + Lasts 5 Days In The Fridge
  • Literal Foodie Medicine
  • Super Easy!

Ingredients

  • 2 chicken carcasses or 4-5kg veal, beef, lamb or venison bones it is incredibly important that you source organic, pasture raised/grass fed bones.

  • 2 carrots

  • 2 sticks celery

  • 1-2 onions

  • 2 tablespoons raw apple cider vinegar

  • A large handful of rosemary, thyme or oregano + 6-8 black peppercorns

  • Cold water

Preperation

  1. 01

    You have 3 options here – to use a pressure cooker, a slow cooker or boil on the stovetop.

  2. 02

    If using a pressure cooker: Add everything to the bowl, fill with water 3/4 of the way up the sides. Seal & cook on high for 3 hours. Leave to naturally decompress for at least 15 minutes.

  3. 03

    If using a slow cooker: Add everything to the crockpot, fill with water so your bones are almost totally covered. Cook on high for 2 hours then turn down to low for 8 hours for chicken or 10-12 hours for the other bones.

  4. 04

    If cooking on the stove: Add everything to a large pan, cover with water & cover with a lid. Bring to a really gentle simmer & cook for 4 hours for chicken, 6-8 hours for the other bones checking that it isn’t drying out. I would advise sandwiching a piece of baking parchment between lid & pan to avoid steam escaping.

  5. 05

    Strain your broth through a sieve & spoon off any easily removed fat, popping this into a cup to harden so you can either use it for cooking or throw it away. Let your broth cool then cover & leave in the fridge overnight for the remaining fat to harden, remove this & then portion up your broth to be had/used within 5 days if refrigerated or freeze for up to 3 months.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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