Рецепт Recipe For Bone Broth
Head straight on to the recipe for Bone Broth ♥
A lot can be said for the health benefits of bone broth but that is not why I made it. I decided that a decent stock was always a good thing to have in the freezer and if it is good for you then all the better!
Bone Broth
When it comes to the kitchen my sister and I are the complete opposite in many ways, and the same in others. She does not like cooking and for her, the Thermomix has been a ‘life saver’. For me, the more complicated a recipe is the more challenged I feel. But, we both believe in using nutritious ingredients. When Kerry got her Thermomix we face timed while she showed me how it works. She was making butternut soup and where the recipe called for water, she added bone broth. She makes this from scratch and I asked for her recipe so that I could make it myself, and share it on the blog. I adapted the recipe slightly to include more chicken meat. When she was in Johannesburg we were talking about the bone broth and the first thing she mentioned was that she now makes it using more chicken than she told me about in her recipe. I love the depth of flavour of the bone broth and this is one thing I would recommend you make to keep in your freezer. I buy whole chickens and we spatchcock them ourselves. Dave prefers to cut out the backbone as it makes braaing it that much easier. I freeze that, together with the wing tips and the bones left over after we have eaten, and use them when I make the broth. When I am ready to make the bone broth all I do is get the things I have set aside in the freezer out to thaw and buy a pack of chicken wings. If you don’t have dogs like mine who enjoy the carrot peels etc. save them for a few days as well to add to the pot. Also make use of any vegetables you have to hand that are looking a bit sad. This recipe is adaptable to suit what ever you have to in your fridge, so please feel free to play around.
Chicken And Corn Soup Recipe For Bone Broth Save Print This bone broth can be used where a recipe calls for stock All Rights Reserved: Adapted From Kerry's Recipe Ingredients Left over roast chicken bones 500g chicken wings 500g chicken off cuts from spatchcocking the chicken 15mls apple cider vinegar Freshly ground black pepper to season 2l water 1 onion, quartered - you can leave the paper on 2 large carrots, thickly sliced 4 ribs celery, thickly sliced Handful of fennel fronds Any other vegetable scraps you have on hand Generous handful of parsley Method Place the chicken bones, wings and off cuts into a large stock pot Add the vinegar and season well with the pepper Add the water, put the lid on the pot and leave to sit for an hour Add the onion, carrots, celery, fennel and other vegetable scraps you have on hand Place the lid on the pot and bring to the boil Reduce the temperature to the lowest setting and leave to simmer for 12 hours In the last hour add the parsley Remove the chicken wings and set aside to make chicken and corn soup Strain off the liquid and place into sterilized glass jars Once cool put the lids on the jars and freeze to use as needed Wordpress Recipe Plugin by EasyRecipe 3.5.3208 Click on the links for conversions and notes.
What I blogged June 2:
one year ago – Potato And Anchovy Salad
two years ago – In My Kitchen
three years ago – I Made It Challenge
four years ago – Friday’s Food Quiz
five years ago – Crayfish Curry
six years ago – Babotie (Bobotie)
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