Why You Should Be Making Your Own Bone Broth (and How to Do It Right!)
Bone broth has taken the health and wellness world by storm, with brands charging a fortune for tiny sachets of the stuff. But here’s the secret they don’t want you to know: you can make it yourself for a fraction of the price—and it’s even better homemade!
I recently made a batch of chicken bone broth after buying a whole chicken for less than £4.50. Not only did I end up with at least 3 litres of rich, nourishing broth, but I also had a week’s worth of chicken meat for meals. Meanwhile, pre-packaged bone broth can cost upwards of £4.50 for just 350ml in supermarkets, and online retailers charge an eye-watering £45 for six 500ml cartons! If you’re not already making your own broth, you’re literally pouring money down the drain.
But it’s not just about saving money—homemade bone broth is packed with nutrients, collagen, and deep, rich flavour that shop-bought versions can’t compete with. And the best part? It’s ridiculously easy to make!
Why Bone Broth is So Beneficial
Bone broth isn’t just a warm, comforting drink—it’s packed with collagen, amino acids, and minerals that support skin health, gut healing, immune function, and joint strength. The longer you simmer the bones, the more nutrients are released into the broth.
Each type of broth has its own unique benefits:
Chicken broth is rich in gelatin and easy to digest, making it perfect for gut health and recovery.
Beef broth has a deeper, more robust flavour and contains higher amounts of collagen.
Fish broth is loaded with iodine, which supports thyroid function and metabolism.
Where to Get Bones for Your Broth
Buying bones doesn’t have to be expensive! Here’s where to find them:
✔️ Butchers – Your local butcher will often sell beef, chicken, or fish bones for cheap (or even give them away). For beef bones, ask your butcher for marrow bones, knuckle bones, oxtail, or short ribs.
✔️ Supermarkets – Whole chickens, bone-in cuts like drumsticks or thighs, and beef short ribs are all great sources. Some supermarkets sell beef bones in the frozen section.
✔️ Fishmongers – Ask for fish heads, backbones, and tails (usually very inexpensive). Fishmongers often give away fish heads, frames, and tails for free—just ask! Wild-caught white fish like cod, haddock, or sole make the best broth. Avoid oily fish like salmon, as it can turn bitter.
✔️ Farm Shops or Online Suppliers – Great for grass-fed beef bones or organic chicken carcasses.
✔️ Save Your Own – Keep leftover bones from roasted chickens, steaks, or fish fillets and freeze them until you’re ready to make broth. For chicken bones, a whole chicken is the best option since you get broth plus a week’s worth of meat!
👉🏻 The quality of your bones matters—organic, grass-fed, or wild-caught bones will have more nutrients and fewer toxins than factory-farmed ones.
Now, let’s get to the recipes!
How to Make Bone Broth at Home (for Pennies!)
Here are two methods depending on whether you’re starting with a whole chicken or just using leftover bones.
Whole Chicken Bone Broth (with Meat Removal Step)
This method is perfect if you’re cooking a whole chicken and want to make broth while also saving the meat for meals.
Ingredients:
• 1 whole chicken
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 1-2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp apple cider vinegar (helps extract minerals from bones)
• Water (enough to cover everything)
Method:
1️⃣ Pre-boil the chicken: Place the whole chicken in a large pot, cover with water, and bring to a boil for 5-10 minutes. You’ll see foam and scum rise to the top—this removes impurities and results in a cleaner broth. Drain and rinse the chicken.
2️⃣ Transfer the chicken to a slow cooker or stockpot and cover with fresh water. Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and apple cider vinegar.
3️⃣ Bring to a simmer and skim off any remaining foam.
4️⃣ After 1.5–2 hours, check the chicken. If the meat is fully cooked and falling off the bones, remove the chicken from the pot. Strip off all the meat and set it aside for meals.
5️⃣ Return the carcass and bones to the pot and continue simmering for 12-24 hours.
6️⃣ Strain the broth and store in the fridge for up to 5 days, or freeze in portions.
👉 For a richer, more gelatinous broth, add chicken feet or wings—they’re packed with collagen and will give your broth a thicker, silkier texture.
Chicken Bone Broth (Using Leftover Bones)
This method is great if you’ve already eaten the chicken and want to use the leftover carcass and bones.
If you’re roasting a whole chicken or buying chicken pieces, don’t throw the bones away—turn them into liquid gold!
Best Bones to Use
✔️ For a richer, more gelatinous broth, use chicken feet or wings, as they contain lots of collagen!
Ingredients:
• 1 chicken carcass or leftover bones
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 1-2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp apple cider vinegar
• Water (enough to cover everything)
Method:
1️⃣ Place the chicken bones in a large pot or slow cooker. If they’re raw, you can roast them at 200°C for 20-30 minutes for deeper flavour.
2️⃣ Add the vegetables, herbs, and apple cider vinegar, then cover with water.
3️⃣ Bring to a simmer and skim off any foam that rises to the top in the first hour.
4️⃣ Let it simmer for 12-24 hours, adding water as needed.
5️⃣ Strain and store the broth as with the whole chicken method.
Beef Bone Broth Recipe
Beef bones take longer to release their nutrients, but they create a deeply flavourful, protein-rich broth.
Best Bones to Use
✔️ For extra depth, combine marrow bones (for flavour) with knuckle bones (for gelatin).
Ingredients:
• 1 kg beef bones (marrow, knuckle, or shank bones work best)
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 2-3 bay leaves
• 1 tbsp tomato paste (optional, for richness)
• 1 tsp black peppercorns
• 2 tbsp apple cider vinegar
• Water (to cover)
Method:
1️⃣ Roast the bones at 200°C for 30-40 minutes for a richer flavour.
2️⃣ Transfer to a pot or slow cooker, add the vegetables, herbs, and vinegar, and cover with water.
3️⃣ Bring to a boil, skim off foam, then reduce to a gentle simmer.
4️⃣ Simmer for at least 4 hours, ideally 12+ hours for maximum collagen extraction.
5️⃣ Strain and store as with chicken broth.
Fish Broth Recipe
Fish broth is an incredible source of iodine, minerals, and collagen and is much faster to make than chicken or beef broth.
Best Bones to Use
✔️ Fish heads, frames (backbones), and tails from non-oily fish (e.g., cod, haddock, halibut, sole, or snapper).
Ingredients:
• 1 kg fish bones (heads, frames, tails)
• 1 onion, quartered
• 2 celery stalks, chopped
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 tsp black peppercorns
• 1 tbsp apple cider vinegar or lemon juice
• A handful of fresh parsley (optional)
• Water (to cover)
Method:
1️⃣ Rinse the fish bones well to remove any blood (this prevents bitterness).
2️⃣ Add all ingredients to a large pot and cover with water.
3️⃣ Bring to a boil, then reduce to a gentle simmer.
4️⃣ Simmer for 45 minutes to 2 hours—avoid cooking longer, as fish broth extracts minerals quickly.
5️⃣ Strain and use immediately, or store in the fridge for up to 3 days (it doesn’t last as long as other broths but can be frozen).
Why Do Some Broths Take Longer to Cook?
Different types of bones release their nutrients at different speeds, which is why cooking times vary:
✔️ Fish Broth (45 mins – 2 hours) – Fish bones are thin and porous, so they release collagen and minerals very quickly. Cooking longer can make the broth bitter.
✔️ Chicken Broth (12 – 24 hours) – Chicken bones are softer and more delicate, so they break down faster than beef bones but slower than fish.
✔️ Beef Broth (12 – 48 hours) – Beef bones are dense and packed with collagen, meaning they need much longer to extract all the goodness. Roasting them first helps speed up the process.
If using a slow cooker, you can let your broth simmer for longer to extract even more nutrients without needing to keep an eye on it.
Final Thoughts: Start Making Bone Broth & Save £££
Making your own bone broth isn’t just better for your health—it’s better for your wallet too. If you’ve never made broth before, give it a go—you’ll never want to buy it again!
Be sure to check out my soup recipes, where I use bone broth as a key ingredient. And if you’re making my soup recipes, why not take them to the next level with homemade bone broth instead of shop-bought?
