Bone Broth

What you need

The most effective bone broth recipe from a convenience and cost perspective is the one that best suits your needs and what you currently have in your fridge. We don’t like to waste a single cutting or skin so keep a container in the fridge for your “offcuts” and collect any vegetables tops, peels or skins for your bone broth recipe.


  • 500g bones – Remember: You can keep any bones from previous meals. Simply pop them in the freezer if you are not planning on making your broth immediately.
  • 1 tablespoon of apple cider vinegar
  • A couple of carrots
  • An onion
  • A few cloves of garlic – amount depends on personal preference to garlic (an amazing immune stimulant)
  • And your “vegetable offcuts” suggestions – celery, carrots, onions or any other veg from meals prepared in the week
  • 3-5 whole black peppercorns
  • 1 bay leaf


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Let's cook


  1. Fill a pot with warm water and place on a low heat.
  2. Add everything to the pot and let it slowly simmer for 4-5 hours (some people choose to let it simmer for up to 12 hours it all depends on your preference).
  3. Keep it on a very low temperature and make sure the pot is never boiling. Strain the liquid using a sieve.


serve AND ENJOY.


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