Bone broth is a really nutritious recipe to make over the weekend when you have a little more time to let it simmer slowly, helping to get the very best out of the ingredients. It is thought that bone broth is a really good way of getting extra compounds like collagen, glutamine, glycine and proline into your diet as while they break down slowly in the stock they release all their benefits which can apparently help with digestion and internal inflammation of things like the gut and intestines.
There are so many ways you can use this beautiful stock. To make it the star of the show why not cook some noodles and vegetables in it and serve it all up as steaming bowls of ramen? Otherwise it makes a really delicious stock for soups, stews and sauces – immediately adding a deep, savoury flavour.
It does take a little while to get the most flavour out of the bones but it’s well worth it and can be left to gently bubble away all afternoon while you get on with other things. It stores well too, simply seal in jars or containers and leave in the fridge or freezer until ready to use.
- 2kg chicken carcasses
- 2 celery sticks, roughly chopped
- 1 leek, roughly chopped
- 1tbsp black peppercorns
- juice of ½ lemon
- 2 sprigs of rosemary
Put the all the ingredients into a deep pan and cover with 3 ½ litres cold water, cover with a lid and bring to the boil.
Reduce the heat to a simmer and cook with the lid on for 5-6 hours, skimming any scum that rises to the top as it cooks.
Strain the broth and serve, or reheat to piping hot when needed. This will last for up to a week in the fridge.
Stir through soft herbs to serve to mix it up!