From-Scratch Bone Broth

A foundational guide for everyday cooking and Ramadan

From-scratch, homemade bone broth sits at the heart of my kitchen. It’s something I return to quietly, week after week and especially during Ramadan.

I couldn’t begin this year’s Ramadan series without sharing the many ways I make and use it, because bone broth isn’t just another recipe here. It’s the foundation everything else is built on.

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Why Bone Broth During Ramadan

During Ramadan, nourishment comes first.

Most evenings, we break our fast with a bowl of soup. On quieter mornings, the fast often begins with a warm cup of bone broth, finished simply with a pinch of salt and a squeeze of lemon.

Bone broth provides natural salts and minerals lost during fasting, helping the body rehydrate gently. Its amino acids support digestion, making it one of the easiest ways to prepare the body for food after long hours without eating.

Warm, savoury, and simple, it’s why bone broth has traditionally been used as a first nourishment across so many cultures.

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Classic Roasted Bone Broth (Beef or Lamb)

This is my preferred method when time allows. Roasting the bones creates the deepest flavour and richest broth.

Ingredients

• Beef or lamb bones (marrow bones, knuckles, joints)

• Water, to cover

• 1–2 tablespoons apple cider vinegar

• 2 teaspoons Sea Salt

• Optional vegetable scraps: onion skins, carrots, celery ends

Method

1. Roast the bones in a hot oven until deeply browned.

2. Transfer to a large pot and cover with cold water.

3. Add the apple cider vinegar and optional vegetable scraps.

4. Bring to a gentle simmer, then reduce the heat to low.

5. Simmer uncovered or partially covered for at least 12 hours, skimming only if needed.

6. Strain the broth.

Roasted bones produce a darker, more robust broth with a fuller flavour.

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Unroasted Bone Broth (When Time Is Short)

When I don’t have time to roast, I make broth straight from raw bones.

Method

1. Add raw bones to a pot with cold water, 2 teaspoons sea salt and apple cider vinegar.

2. Bring to a boil, then reduce to a gentle simmer.

3. Skim any impurities that rise to the surface in the first hour.

4. Simmer for 12–15 hours.

5. Strain.

This method produces a lighter, clearer broth. It’s quicker to start, still deeply nourishing, and very practical for busy weeks.

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About Marrow, Collagen, and Fat

Once the broth is strained, I never discard what’s left behind.

The marrow and collagen remaining on the bones are still nourishing. I season them simply with a pinch of salt and eat them.

You’ll often notice a thick layer setting on top of the broth as it cools. This is natural fat from the bones. If you prefer a clearer broth, you can skim it off during cooking. I don’t discard it, I use it back in my cooking, anywhere I’d normally use oil or butter, especially for eggs.

Nothing is wasted.

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Reducing Broth Into Concentrated Stock Cubes

At this stage, the broth can be cooled and stored as it is, or reduced further into concentrated stock cubes.

Method

1. Return strained broth to a clean pot.

2. Simmer uncovered until the liquid reduces and becomes thick and gelatinous.

3. Pour into moulds and allow to cool completely, before leaving it to set in the fridge over night.

4. Freeze, then store in a freezer bag.

One small cube adds deep flavour to soups, stews, sauces, or hot water for drinking, while taking up very little freezer space.

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Chicken Broth (With Built-In Protein Prep)

Chicken broth is one of the most practical systems in my kitchen.

Ingredients

• 1 whole chicken

• Water

• Vegetables (onion, carrot, celery)

• Apple cider vinegar (optional)

• Sea Salt

• Pepper Corn

Method

1. Add the whole chicken, vegetables, and water to a large pot.

2. Bring to a simmer and cook for 45–60 minutes, until the meat is just cooked.

3. Remove the chicken, shred the meat, and portion into containers for soups, or just store in the fridge and use within 4/5 day for sandwiches/salads etc.

4. Return the carcass, skin, and wings to the pot.

5. Simmer for a further 3–4 hours.

6. Strain and store or reduce.

This way, whenever I make soup, I already have homemade broth and protein ready to use.

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Turkey Broth

Turkey broth follows the same method as chicken.

I use the turkey carcass and wings, simmering them slowly for 6–8 hours for a deep, rich broth. This is especially good for freezing and reducing into cubes.

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A Kitchen Routine That Carries Me Through Ramadan

This routine is an integral part of my kitchen, especially during Ramadan.

It allows me to quickly make comforting soups like this Chicken and Barley Soup, or this Persian Noodle Soup, or this Turkish yoghurt and meatball soup, and many others, without starting from scratch every time.

Bone broth isn’t about trends or perfection. It’s about building quiet systems that nourish your family, day after day.

Until next time,

Nelly x