RECIPE CHRISTMAS LEFTOVERS
BONE BROTH
Makes about 1 litre
Prep 10 mins
Cook 8 hours plus!
Seriously delicious and nourishing. To have a warm cup of this broth literally feeds my soul.
Making the most out of your roast dinner bones is not only economically a great idea, but its health
and medicinal benefits are crazy good. Broth can be used as a base for other soups, gravies, sauces
etc. But I prefer a warm mug with some fresh parsley and black pepper.
Keep any vegetable peelings from the preparation of your roast and chuck these in too! (just not
cabbage or sprouts as will make your broth a bitter one!)
THEGAYUK | ISSUE 17 | DEC 2015 81
CREDIT: JORDAN LOHAN
Bones from leftover roast
1 large onion
1 leek
a few celery sticks
a few carrots
a bulb of garlic
large piece of ginger
2 tbsp apple cider vinegar
2 tbsp turmeric
1. Coarsely chop all the vegetables, peel the garlic, and
then place everything in a large stock pot, fill with water
(filtered if you can) to cover everything.
2. Put on a high heat on the hob until boiling, then reduce
the heat to a slow simmer and cover for 8-12 hours.
Skim the fat if you can be bothered / care.
3. Strain the broth so all you’re left with is the liquid, and
discard the bones and vegetables.
4. Decant into jars, or plastic containers, into serving sizes
that you’ll require. Mine usually just sits in a big bowl in
the fridge as I try to have a cup a day. Will keep in the
fridge, covered, for up to 4 days, or in a freezer for up to
a year.