17 Dec The Best Bone Broth Recipe
Soups & Bowl Food
The Best Broth Recipe
Cosy is… a big pot of homemade broth slowly simmering on the hob on a Sunday eve. Ready to make your week better. Enjoy a comforting mug of it with miso and a squeeze of lemon or lime. Add to soups, stews, curries, ragus, risottos, sauces, gravies. Ideal to throw together on a Sunday evening after a roast.
Add in any odds and ends of onion/ carrot / celery / leek /parsley stalks/ bay leaves…. I keep a container in the freezer to add in kitchen scraps and bones and when it’s full, usually twice a month (more in the winter), I make this big pot of deliciousness. You can get quality free range and organic bones from good butchers, farmer’s market and direct from farms online.
1. Put everything in your biggest pot and cover with cold water leaving 5 cm at the top.
2. Lid on, bring to the boil then turn down to a simmer. After about 20 minutes, skim off any scum and I always like to remove the carcass and after letting cool a little, pick off any more meat from the bone (save for a soup or stir fry) then pop the bones back in the pot.
3. Simmer for as long as possible, ideally 4-6 hours minimum. The longer the better and the richer the flavour. Make sure your lid is tight fitting or you’ll lose too much water. When you’ve simmered for as long as possible, strain well, allow to cool and put in the fridge or if you’ve made a big batch freeze for a rainy day.
1 large chicken carcass / 1.5 kg chicken, beef, lamb bones
Ends of onion/leek/carrot/celery
herb stalks/bay leaves
2 tbsp apple cider vinegar
1 tbsp peppercorns
3-4 litres of cold water