You can make chicken, pork or beef broth, just freeze bones until you have enough, or ask your local butcher, who’ll be selling them for a few pence, if not giving them away.
Ingredients
- beef bones 500g (ask your butcher)
- cider vinegar 1 tbsp
- carrots 2, peeled and chopped
- celery 2 stalks, chopped
- onion 2, chopped
- black peppercorns 8
- bay leaf 1
Method
-
Step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the beef bones onto a roasting tray and roast for 30 minutes (this will concentrate the flavour). Tip the bones and juices into a large pan and add the remaining ingredients with 2.5 litres of water. Bring to the boil, then cover and simmer on the lowest heat for 7 hours. Skim off any scum that comes to the surface, and top up the water if you need to. You could also put this into a slow cooker and leave for 12 hours. Strain through a fine mesh sieve, allow to cool, skim of any fat from the top if you like, and freeze in portions until needed.
Nutritional Information
- Kcals 34
- Fat 0.2g
- Saturates 0.1g
- Carbs 3g
- Fibre 0.5g
- Protein 4.9g
- Salt 0.9g
