Basic bone broth

Basic bone broth

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

Serves: Makes 2 - 3L

Ingredients

  • BEEF, LAMB OR PORK BROTH

  • 2kg mixed pack marrow, knuckle, short ribs and neck bones (either beef, lamb or pork bones)
  • CHICKEN BROTH

  • 2 chicken carcasses + about 500g chicken necks/feet
  • 4 bay leaves
  • 2 tbsp apple cider vinegar

Instructions

1

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.

2

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.

3

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.

4

Allow the basic broth to cool down a little before straining it through a fine mesh sieve.

5

Remove any meat still on the bones and reserve to use in other meals or to return to the broth when serving.

6

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.

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