Bone broths have a rich tradition as a restorative food to support bone and joint health and general wellbeing. Bone broths can be enjoyed as they are, or used as a base for soups, stews and sauces.
- 1.5kg bones (chicken frames or beef)
- 2 tablespoons extra virgin olive oil
- 1 cup white wine or apple cider vinegar
- 3L water
- 2 bay leaves
- 3 brown onions, quartered
- 6-8 garlic cloves, peeled
- 1 tablespoon black peppercorns
- Pinch salt
- Handful fresh parsley, chopped
- Preheat oven to 200C, and while waiting drizzle oil over the bones, onions and garlic
- Roast in a hot oven (200C) for 30 minutes.
- Transfer the bones, onion and garlic to a large stock pot, along with the water, wine/apple cider vinegar, peppercorns, salt and bay leaves.
- Simmer for 8 hours, occasionally skimming any foam or scum from the surface.
- Strain, then add parsley while still hot.
- Serve immediately, or store sealed in the fridge for up to 1 week or freezer for up to 6 months