Prep time:

Cooking time:
Warning: A non-numeric value encountered in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 66

Warning: A non-numeric value encountered in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 59

Warning: A non-numeric value encountered in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 60


Warning: A non-numeric value encountered in /home/cluster-sites/10573/p/priceless-magazines.com/public_html/wp-content/themes/twentyseventeen-child/single.php on line 80

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.

Lamb tagine

This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...

Giant cous cous with roasted winter vegetables & pomegranate molasses dressing

This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...

Smoked Mackerel Pâté

Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...