Bone Broth Recipe

bone broth

Bone Broth Recipe

Bone broth is a delicious and nourishing drink. I like to make a big batch of this bone broth recipe every couple of weeks and use it to boost a variety of recipes as a replacement for stock, such as in soups, lentils, stewed vegetables or brown rice.

Bone broth is rich in collagen, essential fatty acids, vitamins and minerals. It also contains amino acids like glutamine and glycine, which can help support gut health.

If you have any leftover vegetable scraps that you would have thrown away, like carrot tops, celery leaves, broccoli stalks etc. then bone broth is a wonderful way to reduce waste as you can chuck them all in! Collect these bits in a container in the fridge/freezer over a few days before you make your bone broth.

Let me know if you make this by tagging me in a photo on Instagram @elibrechernutrition.

bone broth

Bone Broth Recipe


  • Bones + carcass from 2 organic roast chickens
  • 2 onions, peeled and halved
  • 2 stalks celery, roughly chopped
  • 3 carrots, roughly chopped
  • 1 leek (optional), roughly chopped
  • 4 cloves garlic, peeled
  • 1 tbsp whole black peppercorns
  • 1 tbsp apple cider vinegar
  • 2 tsp sea salt to taste
  • 1 bay leaf (optional)
  • Large handful of any fresh herbs e.g. rosemary, thyme, parsley 
  • 3 litres water



  • Place all ingredients in a large stock pot and cover with 3 litres of water.
  • Bring to a boil over high heat, then reduce the heat to a low simmer, put the lid on the pan and cook for around 8 hours.
  • Remove from the heat and carefully strain through a sieve into another large pot. Allow to cool completely,  then decant into freezer-safe jars / tupperware.
  • Store in the fridge for up to a week or the freezer for up to 6 months.


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