We know it’s super trendy to make bone broth at the moment, but for us, it really is food to soothe the soul, especially in January when you want to hunker down with something wholesome and nutritious but still packing a punch with flavour. It’s a great way to use up leftovers and to get the maximum goodness from a carcass, proper nose to tail eating.
It’s simple to make and makes a fantastic base for a wide range of soups and stews, which is perfect for the Winter. Make enough to store some in your freezer and you’ll have a supply of ready to go to simple soupy suppers to warm you up on a cold midwinter's day.
Here’s what you’ll need…
(Makes approximately 2-3 litres)
- 1 or 2 Chicken or Duck Carcasses
- 3 tbsp Cider Vinegar or Lemon Juice
- 2 Bay Leaves
- 1 tbsp Black Peppercorns
- 1 White Onion
Plus any leftover veg such as leeks, carrots, spring onions or whatever takes your fancy
Place the carcasses and all the other ingredients into a large deep pot and cover with water so that it is a couple of centimetres over the top of the carcasses to submerge them. Put the lid back on and bring to the boil, skim off any of the foam of that bubbles to the top so that your broth will be clear once finished. Simmer on low for roughly 5-6 hours. Strain with a fine sieve and decant into bowls to have for your dinner or leave to cool before storing in the freezer.