BONE BROTH RECIPE

YOUR CHOICE OF CHICKEN, BEEF, PORK OR FISH BONES

 

 

FRESH GINGER

 

 

1–2 TBSP APPLE CIDER VINEGAR

 

 

SALT TO TASTE

 

 

WATER

 

 

ROUGHLY CHOPPED CELERY, CARROTS, MUSHROOMS, ONION AND GARLIC

 

 
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Prepare bones by either blanching or roasting.

BLANCHING: Cover bones with cold water, boil rapidly for 5 minutes, drain. Wash any scum off of the bones and pot.
ROASTING: Put bones, ginger and onion into a hot oven (220C). Roast for 20 minutes.


Place prepared bones into a large saucepan with apple cider vinegar and salt. Add ginger, vegetables
and enough water to cover bones by 1–2cm.
Simmer for 12–24 hours for beef and pork bones or 4–8 hours for chicken and fish bones, adding water as necessary to ensure the bones are fully submerged. Add your herbs in the last 1–2 hours of simmering.
Strain broth and allow to cool.

Store in the fridge for about a week or freeze for a few months.

TIPS

Use your broth, tonic or powder in soups, risotto, stews, pasta sauces or curries. You can braise with it, add it to stir-fries, or even use it to cook potatoes or rice.

Annalise Drok