Bone Broth

Bone broth is one of the most wonderful things you can make at home. Every time we prepare a batch, we find it not only delicious and deeply nourishing but also incredibly rewarding. 

There’s a unique satisfaction that comes from turning a simple, often discarded ingredient into a rich, nutrient-packed elixir. Using bones that might otherwise end up in the trash, or worse, incinerated to avoid the costs of waste removal and landfill, feels like a meaningful way to reduce waste and honor the whole animal.

While the word bones might sometimes evoke morbid or unpleasant imagery, the truth is they are a treasure trove of untapped nutrition. Bones are packed with essential minerals like calcium, magnesium, and phosphorus, which are slowly released during the cooking process, infusing the broth with benefits that support strong bones, healthy joints, and robust immune function.

Collagen and gelatin, two standout compounds found in bones, are particularly prized for their contributions to skin elasticity, gut health, and joint mobility. Drinking bone broth regularly can help improve digestion, reduce inflammation, and even promote healthier hair and nails. What’s more, the act of simmering these bones for hours or even days transforms what might seem like humble scraps into a flavourful, golden liquid that’s as versatile as it is nutritious.

There’s also something comforting and primal about making bone broth, a connection to traditional cooking methods that our ancestors relied on. In cultures around the world, bone broth has been revered not only for its ability to nourish the body but also for its role in reducing waste and celebrating resourcefulness in the kitchen.

Whether you use it as a base for soups, stews, and sauces or sip it straight as a warm, satisfying drink, homemade bone broth is a simple yet powerful way to embrace sustainability and infuse your meals with nutrition and flavour. It’s a perfect example of how cooking at home can transform the ordinary into something truly extraordinary.

This bone broth recipe is for around 1.5 litre of bone broth but you can certainly increase this depending on the volumes of the bones and the size of the cooking vessel. You can either use a regular pan on gas/electric hob or you can also use a slow cooker if you have one.

Makes about 1.5 litre of broth 

Ingredients: 

• 1kg organic bones (each meat has different flavours but all will work, we love beef, chicken or lamb)
• 2 medium carrots, chopped into chunks 
• 1 large onion, cut into quarters 
• 2 celery stalks, cut into pieces 
• 3-4 garlic cloves 
• A thumb size piece of ginger, cut into chunks 
• 2 tbsp apple cider vinegar 
• 1.5 litre of spring water
• 1 scoop of Organised 
• Optional: a bunch of mixed herbs like thyme, rosemary or sage
• Sea salt to taste 

Method

1. Add the bones to a large pot together with all the vegetables, and herbs. Add in the apple cider vinegar and cover with the water. Try to ensure the bones are not sticking out higher than the lip of the pan so a lid can fit on comfortably and make sure the water cover the bones completely. Add more water if needed.
2. Place the pot with the lid on on a high heat and bring it to a boil. Let it boil for around 5 minutes.
3. Turn the heat down to the lowest setting. Simmer the bone broth for up to 24-48 hours. For chicken bones we recommend anything between 12-24 hours. For beef and lamb 24-48 hours.
4. If you can achieve the maximum cooking time then we would recommend you do so you get the very most out of them.
5. Once ready let it cool down slightly before straining it into a clean jar or glass container using a fine mesh strainer.
6. There will be a layer of fat on the top, and depending on the meat and type of bone. Usually you will have it with beef or lamb. You can either allow the fat to settle to the top, and separate it with a spoon into another vessel (it will be visibly clearer than the rest of the broth underneath). Whatever you do, don't throw the fat away! It's a brilliant fat to use for cooking.

The broth will last up to 6 months in the freezer or 7 days in the fridge. 

You can either drink the bone broth as it is ( we love to have a mug a day, especially during the colder months) or its also brilliant to use in soups and stews.