This is my purely delicious slow cooked broth with clean nourishing flavours that helps to revitalise the body and restore good health. In cookery terms, bone broth is basically just a good homemade stock. We’ve been making stocks for centuries to be used for soups as well as the most magical sauces. As a chef, I like to slowly simmer my stock to extract all the wonderful flavour and goodness from the bones and vegetables used.
1.2 kg organic free range chicken carcass
6 litres filtered water
½ teaspoon flaked sea salt
2 tbsp thinly sliced ginger
1 onion, cut in half and gently charred in a hot dry pan
300 g carrot
100 g celery
2 organic chicken breast fillets
¼ teaspoon toasted sesame oil
600 g Savoy Cabbage, cut into 150 g wedges (see notes)
handful spring onion, sliced
handful coriander leaves to garnish
1. Place chicken carcass into a stock pot with 6 litres of filtered water.
2. Add sea salt, onion, carrot, ginger and celery.
3. Simmer partially covered over a low heat for 5 hours, skimming the broth regularly to remove any surface fat and scum.
4. Strain the stock through a fine muslin.
5. Refrigerate overnight and remove all the excess fat that solidifies over the top.
Notes + inspiration
Add a little extra freshly grated or finely sliced ginger to garnish.