Bone Broth


  • Grass-fed Animal Bones (to fill pot size)
  • Filtered Water (to cover bones)
  • 2 Tbs Apple Cider Vinegar
  • 2 Onions
  • 2 Celery Stalks
  • 3 Garlic Cloves
  • Fresh Herbs of choice: I generally select a mixture of Parsley, Turmeric, Coriander, Thyme, Oregano. You do want a hearty dose of herbs. 



Wash all bones

Pan roast all bones in the oven for 30 minutes.

Once roasted, place all bones into a large pot and pour enough filtered water in the pan to completely cover the bones.

Add ACV and allow it to sit for a further 30 mins before cooking.

Now you are ready to cooking! Chop and add all vegetables and herbs to the pot and bring to a rigorous boil.

Once boiled, bring to a simmer and let for 6-8 hours checking on it every couple of hours.

Remove from heat & sieve all contents from the pot leaving you with an aromatic broth.



It is really important that you do not miss steps 2 & 3. Allowing the bones to sit in filtered water and vinegar allows the acid to draw all of the nutrients out of the bones into the water.

Good grass-fed organic bones will have very minimal to no impurities float to the top during the simmering process but for some bones you may experience a frothy layer rise to the top. Remove this.

I will occasionally add some additional herbs in the last one hour of simmering for an extra flavour punch.

In regards to animal bones, I tend to use chicken bones but I have also used lamb and beef and they are just as sufficient. 

You will know when you have created a great broth when you check on it in the fridge a couple of hours and it has a gelatinous (jelly-like) texture.

chia oats