These days have taken on such a different rhythm. I miss the daily laughter and interaction with students through yoga classes. Such strange times. But the new rhythm might mean you, like me, are spending more time on food!
Bone Broths are a great base to so many recipes. Warming, flavourful and brimming with nutrients. They are great for joints (i've been thinking about our joints, yogis!) and gut health. My family has a strong preference for chicken bone broth, though any bones are fine.
Here is my recipe if you'd like to give it a try. It's a bit of a process (24 hours at least) but the results are a warming, generously flavoured broth.
Chicken Bone Broth Recipe
2 chicken carcasses
1 kg chicken wings
1 brown onion, cut in half
1 whole garlic bulb, cut in half lengthwise
1 carrot, roughly chopped
1 swede or turnip, roughly chopped
salt
pepper
2-3 Tbspn apple cider vinegar
aromatics of choice - Bay leaf, rosemary and thyme for european base. Star anise, cardamon, corriander and cumin seeds for a more asian style. All ideas are good ideas!
Place all ingredients, except apple cider vinegar and aromatics, in a large roasting pan. Rub generously with olive oil and season with salt and pepper.
Roast in the oven on a high heat (200 deg works well) and cook for 25-30 minutes. Everything should look nicely browned .
Place all ingredients in a slow cooker or stock pot. Deglaze the roasting pan with the apple cider vinegar and add to pot. Cover with water (usually 7-8 litres) and add aromotics. Season again to taste.
Strain through muslin cloth or fine sieve.
Store in jars and freeze for future use.
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