Bone Broth Recipes

Paleo Bone Broth

paleo bone brothImage courtesy of Hemsley and Hemsley

Bone broth paleo style in its entirety, this particular bone broth recipe which was created by the talented sisters Hemsley and Hemsley will simply have you wanting for more.

When you think of paleo in the traditional sense of the word you will have flashbacks to caveman eating meat over an open fire, or simply eating meat in anywhere and this dish will simply not disappoint you.

This is the granddaddy of Broth recipes because we are adding beef bones, lamb bones and chicken to drum up a tantalizing mixture of strong heart ep tea flavours.


Serves 3–4 litres depending on your pan size

  • 2–3 kg beef bones, chicken carcasses, lamb bones
  • 2 handfuls of any onions, leeks, carrots or celery ends
  • 1 tbsp black peppercorns
  • A few dried bay leaves

Place the bones and any additional ingredients into a large stainless steel cooking pot and cover with cold water. The water level should cover the bones by 5 cm whilst still leaving room at the top of the pan.

Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top.

The longer the bones simmer, the more nutrients are released. We like to boil the chicken carcass for up to 12 hours until the bones begin to crumble and keep beef bones going for 24 hours until they look as if they were washed up on a beach.

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When you buy fresh chicken carcasses from the butcher they usually have a fair amount of meat still left on them. We tend to poach the carcasses for around 20 minutes prior to cooking.

Then pull off the meat (and save it for another meal like a chicken salad or chicken pho) before returning the carcasses to the pot and continuing to simmer to make broth.

Don’t forget to strain the liquid, using a fine mesh strainer for poultry. Use immediately or leave to cool before storing (preferably in glass/ceramic rather than plastic).

Your Bone broth will keep in the fridge for several days or up to a week if you leave it undisturbed, as a layer of fat will form on the surface and keep it sealed from the air.

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