Bone broth recipe

Organic Bone Broth

ByCharnine
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A Return to Tradition

There was a time when nothing went to waste in the kitchen. Families would buy meat on the bone, using every part roasting, braising, and simmering the leftovers into rich, nourishing broths that became the base of countless meals. But as convenience took over, we lost that connection. Now, many of us buy pre-made bone broth from shops at a premium, when in reality, making it at home is simpler, more flavourful, and a fraction of the cost. With just a handful of ingredients, many of which might otherwise be discarded, you can create a deeply nourishing broth that not only supports gut health, joints, and immunity but also brings a sense of warmth and tradition back to your kitchen.

Bone Broth

Print Recipe
Prep Time 5 minutes
Cook Time 1 day
Servings 8

Ingredients
  

  • 1 kg beef bones or chicken bones marrow bones, knuckle, or oxtail work well
  • 2 litres cold water or enough to fully submerge bones and scraps
  • 1 –2 carrots roughly chopped
  • 1 onion quartered (leave the skin on for a deeper colour)
  • 2 –3 cloves garlic smashed
  • 1 –2 bay leaves
  • 1 tsp oregano or fresh sprigs of thyme/rosemary
  • 1 tsp black peppercorns
  • Optional: Celery ends leek tops, or any other kitchen scraps for added

Notes

1. Roast the Bones
Preheat your oven to 200°C (400°F). Spread the bones out in a roasting tin and roast for 10–15 minutes, or until they start to brown. This step deepens the flavour of your broth.
 
2. Slow Cook the Broth
Transfer the roasted bones to your slow cooker and cover with cold water (about 2 litres or enough to fully submerge the bones). Add your vegetable scraps, herbs, and seasonings.
Set your slow cooker to low and let it simmer for a minimum of 24 hours for chicken, ideally 36 hours for beef to extract all the nutrients and collagen from the bones. If using a hob, simmer on the lowest heat, ensuring it never reaches a rolling boil.
 
3. Strain & Store
Once your broth is rich in colour and flavour, strain out the bones and vegetable scraps using a fine mesh sieve. For a clearer broth, strain a second time through a muslin cloth, though this step is optional.
 
4. Cool & Skim (Optional)
Let the broth cool. Once chilled, a layer of fat will form on the surface, this can be skimmed off for a lighter broth or left in for extra richness.
 
Storage & Serving
• Fridge: Store in airtight jars for up to 5 days.
• Freezer: Freeze in portions for up to 3 months. (Silicone moulds or ice cube trays work well for smaller servings.)
• Drinking: Enjoy 250ml per day for its health benefits, either warmed on its own or used as a base for soups, stews, or risottos.
• Dilution: If your broth is more concentrated, you can dilute it with hot water to taste.
Why Make Your Own?
• Cost Effective: A single store-bought broth can cost £3–£5, while homemade versions cost a fraction of that.
• Nutrient Rich: Packed with collagen, amino acids, and minerals, it supports gut health, skin, joints, and immunity.
• Customisable: No unnecessary preservatives, just pure, homemade goodness.
Reconnecting with the tradition of using every part of the animal isn’t just cost effective; it’s a sustainable, rewarding way to nourish yourself with real food. And once you’ve made your own bone broth, you’ll never go back to store bought again.

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