Bone broth

Bone broth

  • makes 1 litre
  • A little effort

This is essentially a slow-cooked stock, packed with nutrients and minerals that are released from the bones by cooking them for a long time (cider vinegar helps to draw the nutrients out of the bones). It makes a great base for ramen, just add aromatics like garlic, ginger and chilli. Or for an Italian twist, use as a soup base to simmer tortellini, a drizzle of garlic oil, parsley or chives.


You can make chicken, pork or beef broth, just freeze bones until you have enough, or ask your local butcher, who’ll be selling them for a few pence, if not giving them away.



  • beef bones 500g (ask your butcher) 
  • cider vinegar 1 tbsp 
  • carrots 2, peeled and chopped
  • celery 2 stalks, chopped
  • onion 2, chopped 
  • black peppercorns 8  
  • bay leaf 1


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Tip the beef bones onto a roasting tray and roast for 30 minutes (this will concentrate the flavour). Tip the bones and juices into a large pan and add the remaining ingredients with 2.5 litres of water. Bring to the boil, then cover and simmer on the lowest heat for 7 hours. Skim off any scum that comes to the surface, and top up the water if you need to. You could also put this into a slow cooker and leave for 12 hours. Strain through a fine mesh sieve, allow to cool, skim of any fat from the top if you like, and freeze in portions until needed.

Nutritional Information

  • Kcals 34
  • Fat 0.2g
  • Saturates 0.1g
  • Carbs 3g
  • Fibre 0.5g
  • Protein 4.9g
  • Salt 0.9g