A simple bone broth recipe


Making bone broth is very simple and still many tell me they think it’s complicated. So I’ve brought the recipe down to the bare bones (pun intended!). Because you can actually skip the roasting, extra veg, spices etc and just simmer the bones. And add flavour later. So here’s a simple bone broth recipe!

There are many easy ways to incorporate bone broth into your diet. You can use it in soups, stews, marinades, spreads, dips, sautéed vegetables, or simply as a warm drink. Doing that has many health benefits.

Great for your gut…

A bone broth that has simmered for a long time contains many nutrients – and many of them we don’t get enough of. The marrow in the bones provides vitamin A, vitamin K2 and minerals like zinc, iron, boron, manganese and selenium,. As well as omega-3 – if they comes from grass fed animals.

Not only is bone broth easy to digest, but it also helps the digestion of other foods.

The gelatin found in bone broth naturally attracts and holds liquids. This is why properly prepared broth congeals in the fridge. Gelatin can also bind to water in your digestive tract, and this helps foods move through your gut more easily. Plus glutamine, an amino acid in gelatin, helps maintain and protect the function of the intestinal wall and has been known to prevent and heal leaky gut.

And your bones and joints!

Animal bones are also rich in calcium, magnesium, potassium, phosphorus, and other trace minerals — the same minerals you need to build and strengthen your own bones. On top of that connective tissue gives you glucosamine and chondroitin, natural compounds found in cartilage that are known to support joint health.

Which bones?

When you choose your bones, go for 100 percent grass fed, pasture raised, and/or organic bones when possible. This recipe is made with beef bones but I often use chicken bones that are left over from a roast chicken. Any combination of bones will work and you can mix animal types too (beef, chicken, duck, venison, turkey or lamb). The apple cider vinegar is added to the recipe because it helps draw out nutrients from the bones.

Handy tools

When I was still cooking on gas I would make the broth on my gas cooker. Now I have a ceramic hob I noticed it automatically switches off after some time. That’s why I then started using my slow cooker. That worked well but not everybody in my house could appreciate the meaty odours in the morning! Because I make bone broth on a regular basis I decided to invest in an Instant Pot (also known as a multicooker) and I haven’t looked back. I use the electric pressure cooker function and this works really well: the bone broth is now ready in 3 hours, hardly any smells, no hissing pressure cooker on the stove and I can leave the house or let it go overnight!

The recipe

You can download and print the recipe here:


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