Better Homes and Gardens (Australia) - - Better Eating -

Bone broth is le­git. It’s a cinch to make your own, and sip­ping a cup or two per day is so heal­ing for your in­sides.

1 car­cass from a whole roasted

chicken or bar­be­cue chook 1 onion, 3 cel­ery stalks, 2 car­rots,

roughly chopped

3-4 cloves gar­lic, crushed

1 Tbsp pep­per­corns

Fresh or dried thyme and pars­ley 1 bay leaf

2 Tbsp ap­ple cider vine­gar

STEP 1 Place all in­gre­di­ents in a large stock pot and add 8‐9 cups of wa­ter or enough to cover in­gre­di­ents by a few cen­time­tres. Bring to a boil then re­duce to low and sim­mer for at least 8 hours, check­ing wa­ter level and stir­ring pe­ri­od­i­cally. (For the ‘set and for­get’ op­tion, a crock pot is fab. To fast-track it, a pres­sure cooker gets re­sults in 2 hours.)

STEP 2 Re­move from heat. Once cool, strain broth through a fine mesh strainer and dis­card bones and ve­g­ies. Pour broth into con­tain­ers to re­frig­er­ate or freeze.

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