Bone Broth

A recipe

Bones, water, and a long slow simmer — the plain stock behind soups, broths, and sauces. No mysticism, no ferment, just time on the stove.

You need

Beef or chicken bones2 kgWater4 litresApple cider vinegar2 tbspOnion, carrot, celery1 eachBay leaf and peppercornsa fewSaltto taste

Do · 1 of 2

Roast the bones at 200°C for 30–40 minutes, until browned, for a deeper flavour (optional but worth it).

Put bones, vegetables, vinegar and water in a large pot. Bring to a bare simmer, skimming off the grey foam that rises at first.

Simmer very gently, mostly covered, for 12–24 hours. Never leave a hob on unattended or overnight; a slow cooker is safer for long simmers.

Do · 2 of 2

Strain out the solids. Cool the broth quickly — an ice bath or shallow containers — then refrigerate within two hours.

Skim the fat once it's set on top, or leave it as a natural seal. Salt only when you're about to use it.

Watch for

Cool it fast and refrigerate within two hours — bacteria multiply quickest in the hours a warm pot sits out. Reboiling kills most bacteria but not toxins some leave behind, so it won't save broth that's been out too long or smells off. Any sour smell, grey-green tint, or sliminess means throw it out. If you're pregnant, immune-compromised, or unsure, ask a doctor.

Keep

In the fridge, in a sealed container, for up to four days. Freeze for longer storage.

Now

Low and slow, and never unattended.

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