Wealden Times | WT201 | November 2018 | Gift supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Food<br />
Bone broth<br />
Makes approximately 1 litre* Prep time: 15 minutes.<br />
Cooking time: 5-8 hours (depending on type of bones).<br />
Use bones left over from a Sunday roast, or ask the butcher<br />
for some. If using a chicken carcass, make up the weight with<br />
added chicken wings. If you are using raw bones, roast them<br />
first for more flavour. Purists make it with bones from organic,<br />
grass-fed cattle, which you can buy frozen online.<br />
• 1½ kg bones, chopped<br />
into chunks if possible<br />
and preferably raw.<br />
(Chicken or beef work<br />
well).<br />
• A glug of light olive oil<br />
• 2 medium-sized carrots,<br />
washed and roughly<br />
chopped, but not peeled<br />
• 2 celery sticks, washed<br />
and roughly chopped<br />
• 2 onions, cut into rough<br />
chunks with skins on<br />
• 2 bay leaves<br />
• 2 sprigs parsley<br />
• 2 sprigs thyme<br />
• 1½ litres water<br />
• 2 tsps of whole black<br />
peppercorns<br />
• 1 tsp salt<br />
1Spread the bones evenly<br />
across a shallow roasting<br />
tray, toss in the oil and roast<br />
in a medium oven for 40<br />
minutes, until golden brown.<br />
2Transfer to large saucepan<br />
or stock pot, add the<br />
vegetables, herbs and other<br />
ingredients, pour water over,<br />
place on the hob and bring to<br />
the boil.<br />
3A scum will rise to the<br />
surface at this point. Skim<br />
off with a spoon and then turn<br />
the heat down to a simmer or<br />
transfer to a slow cooker (or a<br />
deep casserole pot and place in<br />
a low oven - gas 2/140c).<br />
4Simmer slowly for 5 hours<br />
(chicken) or 8 hours<br />
(beef). Long, slow cooking<br />
is important, as this will<br />
soften the bones, drawing out<br />
collagen and other nutrients.<br />
Check water levels and top up<br />
if needed.<br />
5Once cooked, allow to<br />
cool, remove any fat that<br />
collects on the surface, strain<br />
through a sieve and either use,<br />
or refrigerate.<br />
6Keeps in the fridge for 3-4<br />
days. Can be frozen*<br />
<br />
Wine+<br />
Packed full of collagen, keratin and<br />
all-important healthy fats, something<br />
with noticeable acidity which will cut<br />
through and refresh your palate, is the<br />
perfect pairing. We suggest a young,<br />
fresh and zippy Sherry from the south<br />
of Spain. Fino Classic, Fernando y<br />
Castillo (Perfect Partners,<br />
Cranbrook £11.65)<br />
matches perfectly.<br />
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