Bone broth. Oh how cool you are, full of nourishing goodness, divinely savoury & generally the hippest thing since the man bun.
Not about the goodness, just the hip-ness, I mean my Grandmother & her Grandmother before that have probably been making this traditional medicine for longer than all of the ripped jean wearing slurpers combined have been alive!
But anyway that’s by the by because it is a brilliantly health supporting inclusion & incredibly simple to make. Oh & just to clarify I have nothing against the Man Bun, in actual fact I find them oddly transfixing.
- 1 chicken carcass or 2-3 kg veal or beef marrow bones
- 1 large carrot
- 1 stick celery
- 1 onion
- 5-6 black peppercorns
- 1 tablespoon apple cider vinegar
- Add everything to a slow cooker or large pan with just enough water to cover, there’s not need to peel the vegetables just rinse & roughly chop.
- If using a slow cooker: Turn onto high for 2 hours then down to low for 8-24 hours. The chicken version is perfect at 8-12 hours but the longer you can bubble the bigger bones away for the better.
- If doing this on the stove: Bring to a rolling boil then turn down to a gentle simmer for 4-6 hours for the chicken carcass, & 6-8 hours for the marrow bones.
- Leave to cool then strain through a sieve & pop into the fridge, this will allow the fat to rise to the top & harden to be removed.
- Use within 3-4 days or freeze for up to 3 months.