Back to Basics Five - Chicken Stock Bone Broth
Remember those bones we had left over from our Back to Basics Chicken Soup? Well, this is what we are going to do with them, make a nice chicken stock.
To your bones add a couple of sticks of celery, a carrot and half an onion, all cut into chunks, a splash of vinegar, a handful of whatever woody herb you have, as you see I used rosemary here, I would have liked to add thyme but mine has all died off for the winter, half a dozen black peppercorns and enough water to almost fill the pot. Put it onto your cooktop and bring it to a boil, reduce heat and simmer for at least a couple of hours, strain the lot, reserve the liquid and throw the rest away.
And here we have it, a litre of brothy goodness, this can be used in soups, gravies, casseroles or as a bone broth.
I usually freeze mine and then chop it into chunks so I can use a cup of it here and there, I also like to have a cup of it heated up in the morning before breakfast, start the day with some nice collageny, mineral rich goodness.