How To Make Bone Broth: Ligia Lugo, The Daring Kitchen
Get some bones. Always save the bones from anything you cook. You can also visit a local butcher, farmers market or even order some online.
Fill a large pot 80% of the way with bones and cover with cold water. The water should cover the bones by 2-3 inches.
Bring to a boil over high heat and then reduce to a simmer for an hour or two.
Periodically skim off fat and impurities.
Add chopped vegetables like carrots, tomatoes, onion and aromatics like parsley.
Continue simmering for 12-18 hours making sure that the bones are submerged.
Strain the broth using a fine-mesh strainer.
Season with salt and let the broth cool.
Transfer to storing containers and refrigerate overnight.
Skim off any fat that solidified from the top.
Store the broth for up to five days in the fridge or up to six months in the freezer.
Tips when making broth:
Skim the broth often, this removes impurities and fat and will make your broth clear and clean.
Don’t skimp on the cooking time – simmer the broth for the full 12-18 hours for the best results.
Inspired? Here are seven tasty recipes using bone broth…
Step 1Boil the bone broth.
Step 2Add the dried rice noodles, fish sauce, organic ghee and mushrooms, and simmer for ten minutes.
Step 3Add a pinch of pink Himalayan salt, chilli flakes and spinach leaves to serve.
Step 1To start the broth, slice the onion and sweat down a little in a suitable pan with a little oil until starting to soften.
Step 2Add the crushed garlic and grated ginger and continue to sweat down over gentle heat.
Step 3Add the mushrooms, making sure they are cut into similar sized pieces, so they cook at a similar rate.
Step 4Once they have started to soften add the stock and bring to a simmer.
Step 5Add the noodles and taste for seasoning. Add a little soy if needed.
Step 6To finish, add the shredded greens and kimchi for the final minute or two and, off the heat, add the lime juice and chopped coriander.
Step 7Have a final test of the seasoning and serve up in deep bowls.
Step 1Place the spices in a medium saucepan and toss over low heat for 3-4 minutes, until fragrant.
Step 2Add the bone broth, carrot, spring onions, the ginger and mandarin peel, if using, and bring to the boil over high heat.
Step 3Decrease the heat and gently simmer for 30 minutes.
Step 4Wrap the beef fillet tightly in plastic wrap, to make a nice round shape. Freeze for 30 minutes, or until partially frozen, firm but not solid. This helps to make it easier to slice thinly, for serving.
Step 5Meanwhile to prepare the hoisin sauce, soak the dates in the boiling water for 10 minutes.
Step 6Combine the dates and their soaking liquid with the remaining ingredients in a high-speed blender. Blend until smooth.
Step 7Soak the noodles in boiling water, or according to the packet instructions, until softened. Strain.
Step 8Strain the broth, discarding the solids. Return to the pan. Add the tamari and lime juice.
Step 9Unwrap the partially frozen beef. Using a sharp knife, slice into very thin rounds.
Step 10To assemble, divide the noodles among four serving bowls.
Step 11Top with slices of raw beef, bean sprouts, fresh herbs and chilli. Ladle over the hot broth.
Step 12Serve with lime wedges. Drizzle with chilli and hoisin sauces, as desired.
Step 1In a large pan, sauté the leeks in the ghee until soft. Add the chopped ginger and cumin and sauté again.
Step 2Add the parsnips first and cook for a few minutes, then add the beetroot and sweet potato.
Step 3Add 750ml of bone broth or veg stock, and the rosemary, split lentils and sea salt if using.
Step 4Bring to the boil, cover and simmer on low for about 20 minutes until the vegetables are completely tender. Carefully remove the sprigs of rosemary and discard.
Step 5Use a stick blender to purée the soup to your liking, adding more hot water, broth or stock if needed. Taste and adjust seasoning, stirring in a generous grind of black pepper and ladle into bowls.
Step 6Dress with extra virgin olive oil, a squeeze of lemon juice and a final grind of black pepper to serve.
Step 1Pour the stock into a medium saucepan, place over a high heat and add the dried porcini, ginger, garlic, spices, lemongrass and white spring onions. Add the chicken thighs, bring to a low simmer and cook gently for 25 minutes or until the chicken is tender.
Step 2Meanwhile, put the carrot julienne and rice noodles into a large heatproof bowl, pour on boiling water to cover generously and leave to soften for 10 minutes. Finely shred the green spring onions for the garnish.
Step 3Pour the broth through a strainer into a jug, remove the chicken from the strainer and set aside for later; discard the rest of the contents. Return the flavoured broth to the pan and place over a medium-high heat.
Step 4Bring back to the boil and let bubble for 5 minutes to reduce and intensify the flavour. Stir in the fish sauce and lime juice. Season the soup with a pinch of sea salt if needed and a small pinch of white pepper.
Step 5Shred the chicken, discarding the bones, then add to the broth to warm through for 2 minutes.
Step 6Drain the noodles and carrot and share between warmed bowls. Scoop the chicken out of the pan and add to the bowls. Ladle over the broth and finish with the spring onions, beansprouts, herbs, chilli and lime wedges.
Chef’s Tip: Allow the strained broth to cool at the end of stage 4 then freeze in a suitable container. Shred the chicken and freeze separately. Defrost both at room temperature, then reheat the broth thoroughly in a pan over a medium heat. Continue as above.
Step 1Place the chicken bones into a large pan or stock pot and add the cold water.
Step 2Peel and chop the ginger into fine pieces and slice the chillies and lemongrass. Add to the pot.
Step 3Add the ponzu and fish sauce to the pot.
Step 4Bring the soup to the boil and simmer for an hour.
Step 5Finely slice the spring onions, coriander and lime leaves. Add the noodles to a pot of water, boil and simmer until cooked.
Step 6Once the broth has cooked, strain it through a fine sieve and add the cooked noodles, finely sliced spring onions, coriander and lime leaves.
Step 1Soak the seaweed (if using) in water according to the packet instructions, then drain, rinse in fresh water and roughly chop before setting aside. Boil the kettle.
Step 2Fill a saucepan with boiling water and cook the noodles according to the packet instructions until al dente (about five minutes instead of the usual six to eight), then drain, rinse with cold water to stop them cooking, and set aside.
Step 3Meanwhile, melt the oil in a second, larger saucepan over a medium-high heat. Add the ginger, garlic, chilli and white parts of the spring onions and fry for two minutes, stirring occasionally.
Step 4Add the mushrooms and cook for three to four minutes, stirring occasionally, then add the stock and bring to the boil. Reduce to a medium simmer to cook for two minutes and then add the cooked noodles back to the pan to heat through for one minute before removing from the heat.
Step 5While the mushrooms are simmering, fill the original pan with boiling water and lower the eggs into the pan. Simmer over a medium heat for six and a half minutes (for a just-runny yolk), then cool the boiled eggs under cold water, peel and halve.
Step 6Remove the soup pan from the heat, drop in the shredded cabbage and the soaked seaweed, then mix together the ‘miso stir-in’ in a small bowl and stir through the soup.
Step 7Divide the soup among four bowls, add the egg halves and top with the remaining chopped spring onions and a drizzle of toasted sesame oil. Sprinkle the egg halves with sea salt and black sesame seeds and serve with a lemon wedge if you wish.
Haven’t got time to make your own? Here are six fuss-free cheats to use instead…