The Bone Broth Bible, New Holland Publishers RRP $35 available from all good bookstores or online newhollandpublishers.com
SIMPLE CHICKEN BONE BROTH
Recipe Emma Ellice-Flint • Makes about 2L This is possibly one of the simplest things you could make and yet could have the most impact on your health. You just need a large pot, one that is a minimum of about 24cm in diameter, and 16cm in depth. Bigger is better. In fact, you can leave the vegetables and herbs out completely if you don’t have them, it’s the bones that are so important! Ingredients • 1 onion (peeled if not organic), roughly chopped • 2 carrots, (peeled if not organic), roughly chopped • 1 celery stalk, roughly chopped • 1kg free-range or organic chicken bones, raw or leftover cooked bones • 6–8 parsley stalks • 1 tablespoon apple cider vinegar • 1 small knob of kombu (optional) • 1 bay leaf (optional) • 1 teaspoon fresh or dried thyme leaves (optional) • 2–3L filtered water Put everything into your pot, with about 5cm extra water above the bone line to allow for evaporation. Bring everything to the boil, then turn down to a very low simmer, so that the water is barely moving. Don’t put a lid on your broth pot as this will cause the liquid to go cloudy or, if you like, put a lid on slightly uncovered. Using a large spoon or ladle, skim any scum or foam from the top and discard. Where possible you want to keep the bones covered with water the whole way through. If your liquid goes below the bone line it will still make a good broth, you just won’t have been able to extract all of the goodness from those bones above the water line. Simmer very slowly for most of the day, anywhere up to 12 hours. That simmer needs to be slow, so that a bubble is only breaking the surface every second or two. Strain the liquid through a fine sieve or through a clean muslin cloth lining a colander. Pour the broth into a container or containers that you can fit in the fridge. Once cooled, put into the fridge to go cold for about 4 hours or overnight. Any fat left in the broth will solidify on the surface and can be easily removed.
Handy Hit: Kombu is a sea vegetable that is high in iodine, and helps add a subtle yet earthy depth of flavour to broths.