Bone Broths

Bone broths….hmmmmm…..they’re attracting a lot of attention at the moment aren’t they?
Funny, because it’s just another name for…..wait for it…stock.

But they’re yummy, and nutritious, and versatile, so let’s forget about the whole Paleo hype around them, and use and enjoy them for what they are shall we?

Cast your minds back to all those Jane Austen/Bronte/Alcott books, with references to delivering a calfs foot jelly to an invalid….that was a cold bone broth, they turn to jelly when cooled.
Broths have been used as invalid food for a very long time, they are a very efficient way to deliver nutrients, and in an extremely digestible form, hence their incredible value for patients (shall I start on my hospital food rant now or can you guess it?)

Just look at Jewish penicillin, that’s a chicken broth. Think about an Italian brodo with an egg whisked through it, that’s Stracciatella, and it’s chicken broth.

A chicken broth is no more than a big stock pot filled with organic (if you can) chicken frames, plus at least 6 chicken feet (for gelatine), plus a couple of roughly chopped carrots, celery sticks, onions and peppercorns. I add 2 tbsp Cider vinegar (with the mother) because I always add it to stocks since a Chinese doctor told me to, then fill up the pot with cold water, and bring it to a simmer and cook it ALL DAY, I mean, put it on in the morning and leave it on until after dinner, skimming the scum off the top every hour or so, adding water as needed to make sure bones stay covered. Then strain, chill, remove fat layer and use or freeze.

Meat Broths are a little different in two ways; they’re cooked for at least 36 hrs and I roast the bones first.
So trot along to your butcher, ask for stock bones, sometimes I do a straight beef or pork stock, sometimes a mix. Come home, hide from your dog, put the oven on to 200C and roast the bones until the smell drives you crazy, about 1 hr, then pile into a stock pot, deglaze the pan with Cider vinegar and water and cook like the chicken but for much longer.
I’m comfortable with leaving it on overnight on low, just make sure the pot is topped up with water before you go to bed.
After about 36 hours, strain, chill, remove fat then use or freeze.

That’s it, that’s all there is to them.