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Bone broth, its not only tasty it’s very good for you, it’s high in protein, calcium, vitamins, nutrients, healthy fats, amino acids and it’s good for your skin, your joints and your gut health. Bone Broth can be sipped alone and a wonderful base for most soups and a perfect addition to stews and pasta sauces for adding complexity and nutrition. 


Sometimes called ’Magic Elixir’, ‘Hot Skelton Water’ or ‘Liquid Gold’ all ways of describing a nourishing and delicious broth used as an alternative to drinking coffee or as an energy boost. If you are on a fast this can be sipped through the day to keep salty cravings at bay or simply as a warm hug in a mug. The goal is to extract, the minerals and the nutrients and the collagen and the amino acids from the bones, add herbs, spices, vegetables, sea salt boil then simmer for up to 48 hours., it’s Keto Friendly and perfect for a Bone Broth Fast. Wonderful bone broth, its not only tasty it’s very good for you, it’s high in protein, calcium, vitamins, nutrients, healthy fats, amino acids and it’s good for your skin, your joints and your gut health.





Knives for chopping

5 litre pot (tall and narrow for less evaporation)

Fine mesh sieve 

Cheesecloth (optional)



1.5kg organic bones

2 chickens feet or pig’s trotters

8 tablespoons of raw organic apple cider vinegar

1 organic onion cut into quarters 

2 large organic carrots, cut into large chunks

3 ribs of organic celery, notoriously dirt so make sure you rinse every layer thoroughly!


1 half of organic garlic

1 bunch of chopped parsley (preferably from your garden)

4 sprigs of thyme (preferably from your garden)

4 sprigs or orogano again (preferably from your garden)

2 tbsp organic sea salt

A handful or organic peppercorns

2 tbsp of organic raw apple cider

1 tbsp organic turmeric powder

1 tbsp turmeric

1 tbsp of Worcestershire Sauce



When the main ingredient is bones then they simply must be organic! Grass-fed, organic bones are the best bones to use for bone broth because those cows are on the pasture, eating what is natural to their diet and therefore, they supply you with the most nutrient-dense meat and bones you can find. This recipe will work with any bones be it beef, lamb, pork but smaller poultry bones will require a shorter cooking time. Knuckle bones, neck bones, shank bones, oxtail, rib bones and the reason the recipe calls for chickens feet or pigs trotters is crucial for a more gelatinous result. Now these bones don’t need to look pretty, in fact the really gristly gnarly ones with lots of connective tissue are just perfect. Also any leftover meat and bones from Sunday lunch will make a great addition, the meat itself has connective tissue which will add a rich colour and flavour dimension. Ideally, they will be pre-roasted but don’t worry if you don’t have time for this step. Abel & Cole sell organic chicken carcasses and pork organic bones, but you may need to make friends with your local organic butcher for the pigs trotters and chicken feet, just remember to take off the claws and scare the family with them! 



Cut your bones and any meat into equal sized parts., each piece should be smaller than a clenched fist. Wash and chop your vegetables roughly no need to take the skins off although the traditional Asian recipes prefer to. Celery is notoriously dirt so make sure you rinse every layer thoroughly!

I always save up any vegetable cuttings from every meal with the exception of potatoes and lettuce. I save the skins and roots and tops of my onions, the blossom end of the tomatoes, the ribs from my kale, the tops and tips of my carrots, the broccoli leftovers. They all add just as much nutritional value to the broth without requiring my investment in fresh ingredients. I keep them in a single bag in my freezer, once the bag is full, it reminds me it’s time to make a new pot of bone broth. 



Soak the bones and any marrow, some people suggest removing the marrow but if you soak there really is no need. Just let it sit in water for in excess of 30 minutes and it will rid any excess blood and iron that can give your broth an off or metallic taste.  Rinse off  and add fresh water we can then then blanch, cover the bones with cold water, bring to the boil and let them cook at an aggressive simmer for 20 minutes  cooking until the meat has fully turned colour. Now any impurities are gone, you can drain your bones and pat dry ready for roasting.



We never miss this stage as it really will give extra depth of flavour . Wrap your ovens baking tray in foil, place the wrack on top and arrange your bones and drizzle with a bit of oil and roast at a high temperature until they’re deeply browned and given up much of their fat, this will darken the broth and deepen it’s flavour. 



Put the bones and the feet into your pot and add 4 litres of filtered water, add the organic vinegar and let it sit for 30 minutes to an hour, the acid will start breaking down the bones and helps to make the nutrients more available. After this drop in your vegetables , we will add the aromatics later any earlier than this and we will lose flavour. Bring to the boil and once it has reached a vigorous boil, reduce to the lowest heat and simmer until done. 48 hours for beef or pork broth and 24 hours for chicken, turkey or duck broth, their bones are much smaller. During the first half hour you need to skim the scum from the top, it’s not as bad as it sounds, just denatured proteins which are harmless and flavourless but can make the broth go cloudy. The only 

real challenge of making bone broth is monitoring it’s simmer, long and slow is the way we remove all the lovely collagen, minerals and nutrients. But you may not want to tend a bubbling pot for 48 hours, in this case you can take all the ingredients and place in a pressure cooker or use a slow cooker follow instructions or use a slow cooker  which you keep on low for at least 12-16 hours,  but we do recommend adding the feet which are basically just pure fat and connective tissue. When you reach the last half hour, add the parsley, garlic or any other aromatics and seasoning. Once cooked, you need to strain the bones from the broth but don’t waste any of the meat or marrow just pick these out. If you want a very nice clean broth, optionally filter through a cheese cloth or even an unbleached coffee filter. 



Batch into glass jars store in the fridge for up to 7 days or freeze. You can pour it into little muffin trays and freeze simply pop in the pan add a little hot water and you have a lovely demi-glace for steak.



The goal of bone broth is to extract all the lovely collagen from there bones so don’t panic if it looks like jelly, that means you have extracted a ton of gelatine from the bones, this along with the dissolved connective tissues is not only nutritious and good for you it adds a ton of flavour and body and unctuous mouth feel to soups, stews and sauces. Bone broth can however be simply served on it’s own, it makes an excellent meal replacement or an on the go breakfast or a late afternoon energy booster add a little salt for flavour.





We hope you enjoy making our version of bone broth we’d love to see your photographs on our instagram.


For ingredients or ready made broths visit our website. 




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