My Simple Bone Broth
A bone broth is simply a stock. We’ve been making stocks for centuries to use them in soups as well as the most magical-tasting sauces. As a chef, I like to slowly simmer my stock to extract all the wonderful flavours and goodness from the vegetables and bones I use. For even richer flavour, you can roast the bones in the oven until golden brown as this adds depth and richness to your stock – but this is optional depending on the final result you want to achieve. I often simmer my bone broth for about 5 – 6 hours, depending on the bones I’m using. The final result should be a clean tasting broth that can be enjoyed on it’s own or as a base for the most wonderful winter warming soups. Enjoy.