We all eat, an it would be a sad waste of opportunity to eat badly … Check This Amazing Recipe: Bone broth
How to Make Bone broth
less than 30 mins
over 2 hours
Makes about 2 litres
- 2kg/4lb 8oz mixed bones, such as beef, lamb or chicken carcasses
- 1 onion
- 3 carrots
- 1 garlic
- 2 celery
- 4 bay leaves
- 2 tsp black peppercorns
- 1 tbsp apple cider vinegar
Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.
Put the bones on the tray and roast for 30 minutes. Turn the bones, add the onion, carrot and garlic and roast for another 10–15 minutes, or until the bones are very browned and the vegetables are just browned.
Transfer the bones mixture to a very large pot or saucepan with a lid. Add the celery, bay leaves and peppercorns and cover with cold water – it should come about 5cm/2in above the contents of the pan. Drizzle in the vinegar.
Cover with a lid and bring to the boil, then turn the heat to a very low simmer. Cook, occasionally skimming off and discarding any foam and fat, for 8–12 hours. It tastes better the longer it simmers, but just check the water levels occasionally and top up if the bones are uncovered. If the majority of the bones are beef, chill the broth overnight in the fridge then continue cooking the next day for up to 24 hours in total. You can also make bone broth in a slow cooker on High for the same cooking time.
Strain the broth through a fine sieve, discarding the bones and vegetables, then leave to cool before chilling. The broth will last 5 days in the fridge and up to 6 months in the freezer.