Bone broth is the trendy health craze of the moment, but making your own stock isn’t new. We think boiling your bones after Sunday lunch is an easy and efficient way to get the most out of your leftovers. Plus, a home-made stock is a wonderful base for soups, stews, risottos and sauces.
Serving notes: Makes about 3 litres (5 1/4 pints) before reducing
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Ingredients
1 large chicken caracass
2 onions, peeled and quartered
3 carrots, roughly chopped
2 celery sticks, chopped
1Tbsp. oil
2Tbsp. tomato puree
125g button mushrooms
Small bunch of parsley
Few sprigs of thyme
About 8 black peppercorns
Directions
Step 1
Preheat oven to 220°C (200°C fan) mark 7. Trim chicken carcass of excess fat, leaving some on for flavour. Put into a roasting tin and roast for 50min-1hr until bones are deep brown.
Step 2
Meanwhile, in a separate roasting tin, toss together onions, carrots, celery sticks and oil. Roast for 35min. Mix in tomato purée and roast for a further 10min.
Step 3
Put bones, veg and mushrooms into a large pan or stock pot; cover with cold water. Bring up to the boil, skimming off surface scum frequently. Once boiling, pour in a small jug of cold water. The fat will solidify and rise to the surface – skim this off. Bring stock back up to a simmer, add herbs, black peppercorns and a pinch of salt. Keep stock at a gentle simmer for 4hr, skimming as needed. Strain into a container or pan. Use as is (it will be fairly mild), or rapidly boil for about 45min-1hr until reduced by two thirds for a stronger flavour.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
