Prep time:

Cooking time:

Total time:

Serves:

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.

  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.

A Piece of Cake: Banana Loaf

Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...

A Piece of Cake: Cinnamon ‘Breakfast in Bed Cake’

Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...

A Piece of Cake: Rhubarb Crumble and Custard Cake

To make the crumble:  Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake:  Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...