Bone broth… is it just another fad or are we really getting somewhere with this?!
The broth craze isn’t a novelty it is going back to basic times, many cultures from Italian to Vietnamese have these recipes going back far in their history.
If you are wondering “why not use a stock cube?” Ken Yamada chef-owner Tonkotsu in London says “With the rise of MSG and stock cubes during the last couple of decades, ‘bone broth’ is a welcome trend to put the focus back on properly-prepared bone stock with all natural ingredients,”.
A broth extracts the maximum flavour and goodness and a homemade bone broth is packed with digestible and healthy substances such as amino acids, gelatine, glucosamine, fats, vitamins, minerals and collagen.
You may be thinking… BUT IT TAKES SO LONG… well it is simple to prepare it at the weekend and keep it in the fridge or freezer to use throughout the week.
Once you start making broth, you won’t be able to stop, it is fantastic for winter food and will give it a tasty boost that keeps you going back for more!
How to make a simple broth:
(Makes 3-4 litres)
2–3 kg beef bones, chicken carcasses, lamb bones (pick these up from the butchers for free)
1 x lemon squeezed
2 x handfuls of any onions, leeks, carrots or celery
1 x tbsp black peppercorns
1 Place the bones and other ingredients in a cooking pot and pour over cold water until it covers it.
2 Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 6 hours for chicken and 12 for beef or lamb, skimming off any foam that rises to the top.
3 Strain the liquid. Use immediately or leave to cool before storing.
It is fantastic when trends come around like this that highlight clean alternatives to the main stream marketing of junk food, we are on board… ARE YOU?Posted on