This slow-cooked bone broth recipe extracts maximum collagen and nutrients by simmering roasted beef or chicken bones with vegetables and apple cider vinegar for 12–24 hours. This creates a rich, gelatinous, and nutritious broth.
Ingredients
- Bones: 1–2 kg beef, lamb, or poultry bones (roasted marrow/knuckle bones are best).
- Vegetables: 2–3 carrots, 2–3 stalks celery, 1–2 large onions, 1 whole garlic bulb (all chopped, no need to peel).
- Acid: 1–2 tbsp apple cider vinegar (essential to draw out minerals).
- Seasoning: Bay leaves, black peppercorns, fresh parsley/thyme.
- Water: Filtered water, enough to cover all ingredients.
Instructions
- Roast Bones: Preheat oven to 200°C–220°C (400°F–425°F). Roast bones for 30–60 minutes until browned for deeper flavor.
- Combine: Transfer bones to a slow cooker. Add vegetables, herbs, vinegar, and seasonings.
- Slow Cook: Cover with water, set to low, and cook for 12–24 hours.
- Strain: Strain through a fine-mesh sieve, discarding solids.
- Cool & Store: Chill in the fridge, then remove the solid fat layer from the top. Store in the fridge for 5–6 days or freeze.
Tips for Success
- If the broth is jelly-like when cold, it has successfully extracted high levels of collagen.
- Add aromatics like ginger or turmeric for extra health benefits.
- Keep the temperature low to avoid a hard boil, which can make the broth cloudy.
