Basic Bone Broth Recipe


1 kg (or more) of bones from a healthy source

2 chicken feet for extra gelatin (optional)

1 onion chopped

2 carrots chopped

2 stalks of celery chopped

2 tablespoons Apple cider vinegar


1 bunch

of parsley,

4 cloves of garlic,

1 teaspoon peppercorns,

additional herbs or spices to taste.


  1. Put all ingredients in a pot
  2. Cover with filtered water
  3. Bring to the boil
  4. Once boiling, reduce heat to simmer.
  5. Spoon off any froth/foam layer that develops
  6. Remove from heat and let cool slightly.
  7. Strain to remove all the bits of bone and vegetables.
  8. When cool enough, store in glass jars in the fridge for up to 5 days or freeze for later use.

Cook Times

  • Beef Broth – 48 hours
  • Chicken Broth – 24 hours
  • Fish Broth – 8 hours

How to use Bone Broth.

Homemade broth can be used as the liquid in making soups, stews, gravies, sauces and reductions. It can also be used to sauté or roasting vegetables. Aim to consume 1-3 cups daily. Adding salt, herbs and a squeeze of lemon to drink straight, or with some butter or ghee is delicious