Basic Bone Broth

23 votes

Bone broth is a great way to warm your body, soothe your gut and make sure you’re using all parts of the animal. Bone broths taste great and can be used in place of any stock or simply in a cup on their own with turmeric or other spices.

Approx 1 litre
12-48 hours

Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.


  • 2kg beef or chicken bones
  • 2 tablespoons cider vinegar
  • Leftover vegetables (keep vegetable leftovers in the freezer in between broths)
  • Water
  • Seasonings: Thyme, turmeric, garlic, sea salt and pepper etc (optional)


  1. Place the bones, vinegar and vegetables in a slow cooker or stock pot. Cover with water and allow to simmer for 12 to 48 hours.
  2. Drain the broth from the meat and vegetables and pour into a large container. Once cooled, scoop off the fat from the top of the broth.
  3. Store the broth in small jars or other containers in the fridge or freezer. Add desired seasonings before consuming.
Print This Recipe

You might also like...