Ingredients
- Makes about 4 litres
- 1kg chicken bones
- 1kg beef bones (shin or neck)
- 200g chicken wings
- 4 beetroots, washed and quartered
- 2 small onions, peeled and quartered
- 4 small carrots, cut into 1-inch pieces
- 4 stalks celery, cut into 1-inch pieces
- Half a bunch flat-leaf parsley
- 1 bunch fresh thyme
- 1 head garlic, halved
- 1 tsp black peppercorns
In a large roasting tray, roast the bones and chicken wings for 45 minutes at 220°C /gas 7, to caramelise and give your broth a deep flavour.
Take the bones out of the oven and allow them to cool slightly.
Place all the bones into a large stock pot. Cover with cold water and cook over a medium-high heat for about 45 minutes, skimming froth off the top as it comes to a simmer.
Reduce heat to medium and move the pot so burner is off to one side. (This helps broth to circulate.)
Simmer until broth looks clear, about one hour, occasionally using a ladle to skim off surface fats and foamy impurities.
When broth looks clear, add the vegetables, herbs and simmer for an additional three hours.
Use a perforated spoon to remove and discard the bones.
Put a fine-mesh strainer over another large pot and pour the broth through it. Discard the solids.
This is now ready to serve and will also freeze very well. Chef's tip: I like to serve it with some steamed kale and cooked beetroot to give a more earthy flavour and added goodness.
