Bone broth recipe for bone health

Bone broths have a rich tradition as a restorative food to support bone and joint health and general wellbeing. Bone broths can be enjoyed as they are, or used as a base for soups, stews and sauces.


  • 1.5kg bones (chicken frames or beef)
  • 2 tablespoons extra virgin olive oil
  • 1 cup white wine or apple cider vinegar
  • 3L water
  • 2 bay leaves
  • 3 brown onions, quartered
  • 6-8 garlic cloves, peeled
  • 1 tablespoon black peppercorns
  • Pinch salt
  • Handful fresh parsley, chopped


  1. Preheat oven to 200C, and while waiting drizzle oil over the bones, onions and garlic
  2. Roast in a hot oven (200C) for 30 minutes.
  3. Transfer the bones, onion and garlic to a large stock pot, along with the water, wine/apple cider vinegar, peppercorns, salt and bay leaves.
  4. Simmer for 8 hours, occasionally skimming any foam or scum from the surface.
  5. Strain, then add parsley while still hot.
  6. Serve immediately, or store sealed in the fridge for up to 1 week or freezer for up to 6 months
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