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How to Make Bone Broth

Why People Make Bone Broth at Home

Bone broth is one of the most traditional and nourishing foods you can make. It’s deeply rooted in global culinary heritage—from Vietnamese pho to French bouillon to the classic English stockpot. 

It’s been a way to transform bones and vegetable scraps into something comforting, sustaining, and incredibly flavourful for thousands of years.

Making bone broth at home takes time, but many people enjoy the process. It allows full control over ingredients, flavour, and texture—and it’s a satisfying way to reduce waste and reconnect with real food.

Core Ingredients

  • Bones: Choose high-welfare, grass-fed or organic bones. For beef, use a mix of marrow, knuckle, and joint bones. For chicken, carcasses, feet, and wings work well.
  • Vegetables: Onion, carrot, celery, and garlic are staples. Avoid brassicas like broccoli or cabbage.
  • Acid: A splash of apple cider vinegar helps draw out minerals.
  • Water: Filtered is best, enough to cover everything.

Equipment

  • Large stockpot, slow cooker, or pressure cooker
  • Fine mesh strainer
  • Storage jars or containers (glass or BPA-free plastic)

Method

  1. Roast the bones (optional): Roast at 200°C for 30–40 minutes to deepen flavour.
  2. Combine: Add bones, veg, vinegar, and water to your pot.
  3. Simmer: Bring to a boil, skim foam, then reduce to a gentle simmer:
  • Chicken: 8–12 hours
  • Beef: 16–24 hours
  • Fish: 4–6 hours
  1. Strain and cool: Discard solids. Chill overnight. Remove solidified fat layer if desired.
  2. Store: In the fridge (3–4 days) or freezer (up to 3 months).

Customisation

  • For a richer broth: Add extra marrow bones or simmer for longer.
  • For lighter broth: Use more veg and fewer bones.
  • Add flavour: Toss in bay leaves, peppercorns, or herbs in the final hours.

Why Freja Might Be Simpler

The challenge with homemade broth isn’t just the time—it’s sourcing good bones, long simmering, regular skimming, and storage. 

Freja Bone Broth is made using a traditional slow-cook method, with carefully selected bones and vegetables. The result? Rich, sippable broth that’s ready in seconds.

You still get the warmth, protein, collagen, and depth of flavour—just without needing to plan 24 hours ahead.