As we said in our article ‘Souping is the new juicing’ yesterday, Bone Broth has been the most delicious recipes of the winter for those healthy New Yorkers and it’s made its way over here. Sisters, chefs and food writers, Jasmine and Melissa Hemsley, swear by it. If it’s good enough for them, it’s good enough for us!
Taken from the Guardian’s Life and Style section, here’s their recipe for Bone Broth. It sounds so delicious, we had to share it with you! According to the sisters,
“Once you start making broth, you’ll be adding it to all your soups, stews and sauces. We even add a ladleful to scrambled eggs to make them extra-silky and delicious. When we have a busy house, Mum always leaves a big pan of it on a very, very low heat, lid on, throughout the day, with bowls, spoons and a ladle at the ready for guests to come and help themselves, which they do all day long – doctors or otherwise.”
Hmmm, we can’t wait to jump on the broth bandwagon!
Makes 3-4 litres
2–3 kg beef bones, chicken carcasses, lamb bones (usually free from the butchers) or use the saved bones from a roast
A generous splash of apple cider vinegar or fresh lemon juice (optional – this can help to extract the minerals from the meat bones)
2 handfuls of any onions, leeks, carrots or celery ends
1 tbsp black peppercorns
A few dried bay leaves
1 Place the bones and any optional ingredients into a large stainless steel or ceramic cooking pot and cover with cold water. The water level should cover the bones by 5cm while still leaving room at the top of the pan.
2 Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top. The longer the bones simmer, the more nutrients are released. We like to boil the chicken carcass for up to 12 hours until the bones begin to crumble and keep beef bones going for 24 hours until they look as if they were washed up on a beach. Fresh chicken carcasses from the butcher usually have a fair amount of meat on them. We tend to poach the carcasses for 20 minutes, then pull off the meat (and save it for another meal like a chicken salad or chicken pho) before returning the carcasses to the pot and continuing to simmer.
3 Strain the liquid, using a fine mesh strainer for poultry. Use immediately or leave to cool before storing (preferably in glass/ceramic rather than plastic).
• You can also use a slow cooker. Just cook on high for 12 hours or more.
• Beef bones produce a lot of nutritious fat – skim some of it and save it for roasting vegetables. Any leftovers can be stored in the fridge for up to three days, or freeze the stock in a glass container.
photo credit: Primally Inspired
source; The Guardian Life and Style