Makes approximately 1 litre* Use bones left over from a Sunday roast, or ask the butcher for some. If using a chicken carcass, make up the weight with added chicken wings. If you are using raw bones, roast them first for more flavour. Purists make it with bones from organic, grass-fed cattle, which you can … Continue reading "Bone broth"

Makes approximately 1 litre*

Use bones left over from a Sunday roast, or ask the butcher for some. If using a chicken carcass, make up the weight with added chicken wings. If you are using raw bones, roast them first for more flavour. Purists make it with bones from organic, grass-fed cattle, which you can buy frozen online.

1. Spread the bones evenly across a shallow roasting tray, toss in the oil and roast in a medium oven for 40 minutes, until golden brown.
2. Transfer to large saucepan or stock pot, add the vegetables, herbs and other ingredients, pour water over, place on the hob and bring to the boil.
3. A scum will rise to the surface at this point. Skim off with a spoon and then turn the heat down to a simmer or transfer to a slow cooker (or a deep casserole pot and place in a low oven – gas 2/140c).
4. Simmer slowly for 5 hours (chicken) or 8 hours (beef). Long, slow cooking is important, as this will soften the bones, drawing out collagen and other nutrients. Check water levels and top up if needed.
5. Once cooked, allow to cool, remove any fat that collects on the surface, strain through a sieve and either use, or refrigerate.
6. Keeps in the fridge for 3-4 days. Can be frozen*

Wine tip from Kent Wine School

Packed full of collagen, keratin and all-important healthy fats, something with noticeable acidity which will cut through and refresh your palate, is the perfect pairing. We suggest a young, fresh and zippy Sherry from the south
of Spain. Fino Classic, Fernando y Castillo (Perfect Partners, Cranbrook £11.65) matches perfectly.