This Thursday sees the release of a wonderful new book about BROTH. We get asked for bone broth a lot in store, and we’re happy to tell you that we’re hoping to have a few fresh batches to try on the shelves soon made in our local factory.
Until then though, this book! Our co-founder Miranda has written a brilliant introduction where she outlines the hows and whys of broth making, and has contributed a few classic bone broth recipes which you can then use to delve deeper into the world of soups and stews.
So why should you get on the broth bandwagon?
- It’s good for us – When we boil bones all of the proteins in the marrow, the minerals from the bone mass and collagen from the connective tissue surrounding the bones make a wonderful mix which is packed full of calcium, magnesium and phosphorus (which we are often lacking) which is easy for our bodies to digest and absorb.
- It tastes good – Do you know why? Because there are receptors on our tongues which are tuned to react to things that our bodies need, and broth is filled with lovely stuff that makes us big, strong and healthy. Funny that!
- It means less waste – from both ethical and economical points of view keeping bones to make into a stock or broth is a bonus. You are both honouring that the animal was alive, and you’re saving some money by using every part of it. No brainer!
- It makes your house smell nice – This part isn’t in the book, but I feel like its important.
Ready to take the leap? Making broth is super easy.
- All you need is bones – Any bones! Save bones in a zip-lock bag in your freezer until you have enough, or use the carcass next time you roast a chicken.
- And herbs – Whatever you have! No need to make them fancy, just throw them in
- Throw in some veg too – The classic combination of onion, celery and carrot is always a good place to start.
- Or skip the bones and stick with veg – As with bones its easy to keep a zip-lock bag in the freezer to collect veg off cuts and peelings to make into a vegetable stock when you have enough. Throw nothing away!
I make chicken stock all the time, and this weekend I used Miranda’s Basic Chicken Broth recipe from the book. I’d never thought of roasting the chicken carcass before sticking it in the pot! It really enhanced the chickeny flavour and gave it a depth my previous broths had always lacked. I found myself “tasting” generous portions before I put it aside for later use. Here it is so you can have a go.
Basic Chicken Broth
(makes 250ml/1 cup)
The carcass of one whole chicken
1 whole lemon, quartered (optional)
4 garlic clovers, roughly chopped (optional)
a pinch of sea-salt
a big pinch of cracked black pepper
2 tablespoons of olive oil
1 tablespoon apple cider vinegar
1 white onion, roughly chopped
1 carrot, untrimmed and roughly chopped
1 celery stick, including stalks and roughly chopped
a handful of fresh parsley, untrimmed
Preheat the oven to 190° (375°F/Gas 5)
Place chicken bones in a roasting pan and scatter the lemon and garlic around. Add salt & pepper and drizzle with olive oil. Roast uncovered for around 30 minute.
Bring 1.5L water to the boil in a ban with the apple cider vinegar. Add all of the contents of your roasting pan along with the onion, carrot, celery and parsley. Reduce the heat to a simmer, half cover with the lid and leave for at least 3 hours – or up to 6 if you have the time. Check every hour and add more water if it drops below half the height of the solid ingredients.
Stir occasionally so nothing catches on the bottom. If you get dark grey solids and fats on the surface, skim with a metal sieve/strainer or just mix it back in for now (you’ll be straining it later to catch them!)
Remove from the heat and strain into a container to cool. Use it straight away as stock, a hot drink or soup, or portion it into bags/containers to refrigerate or freeze. The liquid will thicken to a jelly when chilled. You can also freeze it into an ice-cube tray to portion for easy use!
If you’re looking for bones, come in and ask us in store, any time. We often have chicken bones on the shelf for free from Thursday afternoon and if you want us to hold some aside CONTACT US and we’ll hold some aside for you. We can also get lamb bones towards the end of the week/in time for the weekend as well. Stick them on the hob, and let the magic happen!
Pre-Order your copy of A Bowlful of Broth from us and Miranda will sign it for you.
Visit our publishers site to find out more about the book.