British · Basics
Homemade Bone Broth
Rich, gelatinous broth from beef bones and a chicken carcass, simmered low and slow. Liquid gold for soups, gravies and sipping.
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Real broth sets like jelly in the fridge — that's the gelatine from bones and connective tissue, and it's the whole point. Roasting the bones first gives you a dark, savoury stock; skip it for a lighter one. Either way, time does the work.
Method
Heat the oven to 220°C (200°C fan). Roast the beef bones and chicken carcass for 30-40 minutes until deeply browned.
Transfer to your largest pot with the vegetables, bay, peppercorns and vinegar. The vinegar helps draw minerals from the bones.
Cover with the cold water and bring slowly to the barest simmer. Skim the grey foam from the surface in the first 30 minutes.
Simmer uncovered, barely bubbling, for 8 hours — or up to 12. Top up with hot water if the bones become exposed.
Strain through a fine sieve, discard the solids, and season with salt only if you're drinking it straight.
Chill quickly. The fat will set into a cap on top — lift it off and keep it for roasting, or leave it for a richer broth.
Refrigerate for up to 5 days or freeze in portions for 3 months. It should wobble when cold.
Pro tips from the block
- Never boil: a rolling boil makes cloudy, greasy broth. The laziest simmer gives you a clear one.
- Skim early: the foam in the first half hour is what stands between you and a clean-tasting stock.
- No wobble? Reduce it by half to concentrate the gelatine, or add a couple of chicken feet next time.
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