Bone broth
Bone broth, from above
Non vegWorldwide

Bone broth

Bones, water, time. The oldest recipe in the kitchen, and still one of the most comforting.

360 minTime
11 gProtein each
mildSpice
Soup from bones2 chapters · 1 min read

Make it your way

Grandma's wayChicken bones simmered for hours with aromatics.
The original
79kcalsame
11 gproteinsame
1 gfibresame
360minutessame

Bone broth.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Chicken bones for stock1.2 kg chicken frames, wings, necks and feet
Water12 cups
Vinegar2 tbsp
Onion1 large, halved
Carrot1, in chunks
Celery2 sticks
Garlic1 small head, halved
Ginger5 cm piece, sliced
Black pepper1 tsp whole peppercorns
Bay leaf (indian bay leaf)2
Salt1½ tsp, at the end

Method

4 steps
  1. 1Roast the bones at 220 C for 30 minutes for a deeper flavour (optional).
  2. 2Put bones in a large pot with water and vinegar and leave 20 minutes before heating.
  3. 3Bring to a bare simmer, skim the foam, then add vegetables, ginger, pepper and bay. Keep at the gentlest simmer for 5 hours.
  4. 4Strain, cool and chill. Lift off the fat if you like, then season to taste.
Serve it like this

Pour hot into a mug with a pinch of salt and pepper and a few spring onion rings. Or ladle into a bowl over rice or noodles.

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Make it a meal

What goes with Bone broth: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Chicken noodle soup70 min
With a main Dal makhani100 min
A little snack Toast skagen15 min
To drink Masala chai10 min
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