Below is the basic recipe for making either a beef, lamb, pork or chicken broth. The methods are similar for all broths – however, it’s not necessary to roast the chicken bones.
Recipe, styling and photograph by Hein van Tonder
Basic bone broth
BEEF, LAMB OR PORK BROTH
- 2kg mixed pack marrow, knuckle, short ribs and neck bones (either beef, lamb or pork bones)
- 2 chicken carcasses + about 500g chicken necks/feet
- 4 bay leaves
- 2 tbsp apple cider vinegar
For beef, lamb or pork broth, preheat the oven to 200˚C and roast the mixed bones in a roasting tray in the preheated oven, 1 hour, until well browned and caramelised.
Place the roasted beef, lamb or pork bones (and all of the roasted bits in the tray) in a large stock pot with a lid. For the chicken broth, add the unroasted carcasses and necks or feet in a large stock pot with a lid.
Cover the bones with water, and add the bay leaves and apple cider vinegar. Simmer gently on the stove (the chicken carcasses and necks or feet, 8 – 12 hours; the beef, lamb or pork bones, 24 – 48 hours). You want maximum flavour and the bones to nearly disintegrate. Check the water level from time to time and top up, if needed.
Allow the basic broth to cool down a little before straining it through a fine mesh sieve.
Remove any meat still on the bones and reserve to use in other meals or to return to the broth when serving.
Use the broth immediately or pour into sterilised glass jars, seal and refrigerate for up to 1 week; or freeze in a freezer-proof container for future use.