• 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
    Total Time: 24 – 48 hrs

    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.

    Author

    ×
    Exit mobile version