How I Make Bone Broth (Stock)
Like my recent post on making muesli for my boys, this isn’t so much a recipe as a work flow. There are no right or wrong ways to go about this. Every batch I make is slightly different but that’s part of the beauty.
makes: how long is a piece of string?
takes: 1-2 days
enough bones to fill your stock pot
2 carrots, chopped
2 sticks celery, chopped
2 onions, chopped
2 bay leaves
optional extras (see variations below)
1. Place bones in your pot (mine come straight from the freezer). Cover with cold water, leaving about 2 inches from the top so the broth won’t boil over.
2. Place on a high heat and bring to the boil. If you can be bothered, skim any foam from the top and discard it. I often don’t bother but removing this fat and protein makes for a clearer stock so I try and do it a couple of times.
3. While the stock is coming to the boil prep your veg and add to the pot.
4. When the stock has boiled, reduce heat and simmer gently uncovered for 4 – 12 hours. Top up with some boiling water if the level reduces too much. Remove from the heat and cover. You can refrigerate in the pot or just leave on the stove top like I do.
1. Remove bones from the pot using a strainer or skimmer and place in another large pot or a really big bowl (like I do) and save for your remy. Bring broth to a rapid boil to kill off any bacteria that have grown overnight.
2. Pour stock through a fine sieve into a heat proof jug (I do this in batches). And then transfer the strained stock into storage containers (I use glass jars about 2 cup capacity). Remember it will expand when frozen so leave some space. Seal jars / containers and pop in the fridge to cool.
3. When the fat has solidified you can remove it and save for other cooking. Or just leave it on (like I mostly do).
4. Broth will keep in the fridge for up to about 5 days (sometimes I leave it longer but I always make sure it gets a good boiling before consumption). Keeps for months in the freezer.
Day 2. The Remy
1. Place your saved bones back in the stock pot and cover with cold water. Bring to the boil. Reduce heat and simmer, uncovered, for as long as you’ve got (4-12 hours). Don’t top up with water because you want to concentrate the flavours.
2. Remove and discard bones. Strain remy through a fine sieve into storage containers or directly into a large saucepan to make a batch of soup (like I usually do.). If storing, refrigerate or freeze as per the full-flavoured broth.
optional extras – bunch thyme, bunch flat leaf parsley, can diced tomatoes, vegetable peelings.
more chicken flavour – include some chicken wings with your bones.
more flavour – roast bones in the oven until well browned. 200C / 400F for about 60 minutes is usually enough. I generally don’t bother but sometimes I do and it makes a richer darker stock.
more body / gelatine – add some (well scrubbed) chicken feet!
short on time – You can do everything in the one day if you like. Or skip making the remy at the end.
stronger flavoured remy – add an extra carrot, onion and stick of celery to the bones.
Like to learn more?
The best resource I’ve come across is a little book called ‘Brodo – a bone broth cookbook‘ by New York Chef Marco Cannora. It contains a whole host of broth and soup recipes (including vegetarian broths) and is well worth checking out.