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1.5kg bones, chopped into chunks if possible and preferably raw. (Chicken or beef work well).
A glug of light olive oil
2 medium-sized carrots, washed and roughly chopped, but not peeled
2 celery sticks, washed and roughly chopped
2 onions, cut into rough chunks with skins on
2 bay leaves
2 sprigs parsley
2 sprigs thyme
1.5ltr litres water
2tsp whole black peppercorns
1tsp salt
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. 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.
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