Bone broth is all the rage at the moment. There are claims far and wide of it’s amazing health benefits. Unfortunately, it’s not a miracle cure or the ‘key’ to your wellbeing and longevity. Nothing is. It’s just food. Overall diet quality is the best predictor of long term health, not any particular individual nutrient or food.
Bone broth may not be as incredible as it’s made out to be but when called by it’s other name, chicken stock, it’s a rich, flavoursome and nutritious addition to lots of meals. It’s certainly worth the time.
We think there’s lots of value in cooking things from scratch. You get to control what’s added to your meals, there’s no preservatives or additives or the addition of artificial flavours or colours. You might like to try our homemade pasta sauce if you’re keen to start making all your own basic cooking staples. Enjoy this stock recipe below. You’ll be pleasantly surprised at how easy it is.
Chicken Stock (bone broth)
- 2 kg chicken, whole, raw
- 4 stalk celery roughly chopped
- 2 carrot roughly chopped
- 2 onion, any roughly chopped
- 3 clove garlic finely chopped
- 2 bay leaves
- ⅛ bunch thyme, fresh
- ¼ bunch parsley
- 4 L water
- Place the whole chicken in a large saucepan. Add the celery, carrot, onion, garlic, bay leaves, thyme, parsley and water to the saucepan and cook over medium to high heat. Bring to the boil. Reduce heat to low, cover and simmer for 40 minutes.
- Use tongs to remove chicken from broth and place on a clean work surface. Pull chicken meat away from bones, shred into pieces and set aside.
- Place chicken bones back into remaining broth and simmer for another 40 minutes. Top up with extra water if necessary.
- Strain the broth removing all the chicken bones and vegetables. The resulting liquid is your chicken stock or bone broth ready to be used for other dishes.