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
Bone broth
  • Ready in: 195 mins
  • Serves: 4
  • Price: per serving
Nutritional Info
  • Energy 30KCAL
    2%
  • Fat low
    0.3g
    0%
  • Saturates low
    0.0g
    0%
  • Sugars low
    4.2g
    5%
  • Salt low
    0.00g
    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.