- 1kg of bones (Whenever possible choose bones from grass fed cattle, free-range poultry and wild fish. Bone can be purchased or saved from leftovers and frozen)
- 1 onion, chopped in wedges
- 2 carrots, chopped into large roundels
- 2 sticks of celery, coarsely chopped
- 2 Tbsp of raw, unfiltered apple cider vinegar
- 1 Tbsp of salt
- 1 tsp of whole peppercorns
- Other herbs and spices
- (Optional) For additional flavour, roast the bones in the oven at 180°C for 30 minutes prior to adding to the broth.
- Place bones in pot and pour 2L cool water over the bones. Add raw, unfiltered apple cider vinegar. Allow the bones to marinade in the vinegar for 30 minutes to increase nutrient availability from the bones.
- Add vegetables and dried herbs.
- Bring to the boil over medium heat.
- Reduce heat to low. Once simmering, cover with a lid and allow the broth to continue to simmer for 2 hours.
- Skim off any impurities on the surface.
- Add enough water to restore broth to original level.
- Bring back to the boil.
- Reduce heat to low. Once simmering, cover with a lid and allow the broth to continue to simmer for 6-10 more hours.
- When 30 minutes are remaining, add any fresh garlic or herbs.
- Remove from heat and let cool for 5 minutes, then strain (discard all solids).
- Store in small containers or an ice tray in the freezer for later use. One ice cube of reconstituted broth is the perfect size for a coffee mug.
Note: The consistency of the broth when cooled should be similar to jelly.
*Bone broth is great for helping to combat common side effects of LCHF (Banting)