Bone Broth
A whole food, paleo staple. Bone broth is the cheapest and easiest way to improve your gut health.
Prep Time
Cook Time
Prep Time
Cook Time
  • 1+kg Good quality bonesI used 2kg of grass fed beef marrow bones from Gingin Beef for the broth pictured.
  • 1 OnionHalved
  • 1bulb garlicCut in half horizontally, optional skin on
  • 1 Large CarrotCut in half
  • 2stalks Celery
  • 2 Bay Leaves
  • 2tbsp Apple Cider Vinegar
  • 1tsp Peppercorns
  • 1tbsp Himalayan Pink Salt or Sea Salt
  1. OPTIONAL: Roast bones at 180 C for 20 minutes for richer flavour. This works especially well when using beef bones.
  2. Place all of the ingredients in a large pot. Add water to cover, but be careful not to overfill. You want it to be no more than 2/3 full.
  3. Bring to the boil.
  4. After 20 minutes, scoop out any impurities (foamy/frothy bits) that float to the top (if there are any).
  5. Reduce to lowest temperature, cover and allow to simmer for 24 hours or more, checking occasionally to make sure the water doesn’t dry out. Add additional water, as needed.
  6. Remove from the heat and strain out the liquid.The bones should be soft and brittle. Discard everything except the liquid.
  7. You may like to add some additional water to taste. Depending on how much liquid has evaporated during the cooking process the broth may be quite strong.
  8. Allow to cool and store in the fridge or freezer. I freeze mine in ice cube trays for easy use.
Recipe Notes

Other options: I save the bones leftover from roasting a chicken, I pop them in the freezer until I have enough to make broth and add some raw feetĀ for extra gelatin. Pork bonesĀ produce a rich, gelatinous broth and lamb bones work well too. Any bones will do, just be sure to buy them from a trusted source.