Homemade Bone Broth

There are a lot of posts popping up on social media at the moment about bone broth. We were horrified to learn, when speaking to regular customers, that they had no idea we made our own. So this is a journal entry to shout about the wonderful, delicious and nutritious broths we make here on the farm and sell in the shop.

We’ve been making bone broth here for years now, and it’s something we are really proud of. It’s all about using what we have and making the most of it, in the simplest and most natural way possible.

Our beef broth is make from our own 100% grass-fed cattle, raised right here on the farm. The vegetable broth is made with our own seasonal veg, grown just a stone’s throw from the kitchen. For the ham and chicken broth, we work with Hugh Grierson and Puddledub whom we trust to source the best quality bones.

Packed with goodness

Bone broth is incredibly good for you. It’s packed with Collagen which supports healthy skin, joints, and digestion, gelatin which aids gut health and nutrient absorption, minerals packed with calcium, magnesium, and phosphorus and probiotics and prebiotics. We freeze to preserve their natural goodness.

Make it at home

Anyone can make bone broth, it’s really simple. Below are some top tips from our kitchen

🥣 The Ultimate Guide to Making Bone Broth 🥣

Bone broth is more than just a warm, comforting drink—it’s a powerhouse of nutrients that’s easy to make and endlessly versatile. Here’s how we do it on the farm to ensure it’s packed with goodness every time:

1. Start with Quality Ingredients

• For beef, pork, or lamb broth, choose grass-fed bones like marrow, knuckles, or joints (we use our own cattle’s bones).
• For chicken or ham broth, use bones with a bit of meat left for extra flavour.
• Add fresh vegetables and herbs—think carrots, celery, onions, garlic, parsley, thyme, and bay leaves.

2. Roast the Bones for Flavour

Roasting bones is a game-changer. Lay them out on a tray and roast at 200°C/400°F for 30-45 minutes until golden and fragrant. This step enhances the depth of flavor in your broth.

3. Slow and Steady Wins the Race

• Place the roasted bones in a large pot and cover them with water. Add a splash of apple cider vinegar to help extract the minerals from the bones.
• Bring the pot to a gentle simmer and skim off any foam that rises to the top.
• Simmer Times:
  • Beef/Pork Bones: 12-24 hours
  • Chicken Bones: 6-12 hours

The key is to keep the heat low—gentle bubbling is perfect. Boiling too hard can break down the proteins and cloud the broth.

4. Strain and Store

• Once the broth is rich and golden, strain it through a fine sieve to remove the solids.
• Let it cool before freezing in portions (we freeze ours right away to lock in nutrients).

5. Enjoy the Benefits

Our bone broth is loaded with:

• Collagen: Supports healthy skin, joints, and digestion.
• Gelatin: Aids gut health and nutrient absorption.
• Minerals: Packed with calcium, magnesium, and phosphorus.
• Probiotics and Prebiotics: Freezing preserves their natural goodness.

Use it as a soup base, sip it warm for a health boost, or add it to stews and sauces.

This method is how we make every batch of broth for our shop. It’s simple, wholesome, and makes the most of what we have here on the farm. Why not give it a try? If you’d rather leave the simmering to us, you’ll find our frozen broths in the farm shop freezer—ready for your next comforting meal.