Bone broth with vegetables

Bone broth

Make use of leftovers such as chicken bones, onion and carrots to make this comforting broth

By , 12 January 2016

(3 votes)

Bone broth
  • 3 Hours 15 Mins

  • Serves: 4

Nutritional Info
  • Energy

    30KCAL

    2%
  • Fat

    0.3g

    low

    0%
  • Saturates

    0.0g

    low

    0%
  • Sugars

    4.2g

    low

    5%
  • Salt

    0.00g

    low

    0%
Ingredients
  • 2 sticks celery, cut into 4cm pieces
  • 150g carrots, halved
  • 1 onion, quartered
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 tsp black peppercorns
  • Bones from a roast chicken
Method
  • Put the chicken bones in a large saucepan, breaking them to fit them in the pan if necessary. Add 2 litres cold water – it should cover the bones by about a cm. Bring to the boil and simmer for 5 minutes, skimming off and discarding any scum that rises.

  • Add the celery, carrot, onion, bay leaves, thyme and peppercorns. Bring back to the boil, cover the pan and simmer very gently for 2 - 3 hours.

  • Strain through a sieve and eat straight away or cool and store in the fridge.