Bone broth

Nutritious bone broth, using whatever bones you can get your hands on...

Homemade fresh bone broth can be stored in the fridge for use in recipes throughout the week or as a nutritious hot drink in place of a cuppa.  Everyone is drinking it these days so it no longer makes me a weirdo.

INGREDIENTS

Your bones of choice - e.g. Chicken carcass, necks, or other bones (ask at you local butchers, mine sell me a bag for 50p)
2 onions
4 garlic cloves
2 bay leaves
1 handful of fresh herbs (rosemary is a favourite)

METHOD

Place the bones into a slow cooker or larger saucepan and pour into the pot filtered water, enough to cover the bones by a couple of inches.  Add the onions (removed of its outer skin and quartered), the garlic cloves (no need to peel as these will be sieved out later), bay leaves and fresh herbs.

Put the slow cooker onto a low heat, or the pan on a medium to low heat, and leave to bubble away for a long as possible but a minimum of 3 hours.

After the broth has simmered away for 3 or more hours, remove it from the heat and allow to cool slightly (to avoid the inevitable splashing and burning of hands - happens to me every time).  Pick out and discard any of the big bones and then pour the remainder of the contents through a sieve (lined with muslin if you want a really smooth broth) and into a container.  Don't forget the container!  Learn from my mistakes and don't accidentally pour all the broth (and at least three hours of your life) down the drain by forgetting to catch the liquid.

Then throw away the contents caught in the sieve (they are often stomach turning mush) and leave the broth to cool.  You can keep the broth in the fridge for around a week.  It can be used in many cooking recipes, or as a weird but tasty hot drink.

FOOTNOTES 

Bone broth develops gel over time, which looks like melted wax and for those new to broth, can be somewhat alarming.  Sometimes the gel is in chunks that float around the broth and other times it extends all the way across the top of the broth like a wax hat.  The wax hat is apparently a sign of a good broth, as the gel is the gelatine from the bones which is good for your body.  No need to sift off the gel.  Just break it up, mix it in and it will dissolve back into the broth when heated.