Bone Broth

  • 29 Aug - 04 Sep, 2020
  • Mag The Weekly
  • Cookery


· 1 chicken carcass

· 1 onion

· 1 lemon juice and zest

· 2 bay leaves

· 1-2 red chillies

· 1 teaspoon ground coriander

· ½ teaspoon ground cumin

· 1 bunch coriander

· 1 garlic clove


Break the chicken carcass into a pan and add the onion, two liters of water, the lemon juice and bay leaves. Cover and simmer for 40 minutes. Remove from the heat and allow to cool slightly, to make things a bit easier place a colander over a bowl and scoop out all the bones into the colander. Pick through them, stripping off the chicken. Return any broth from the bowl to the pan and any roasting juices along with the chilli, ground coriander, cumin, coriander stems, lemon zest and garlic. Cook for a few minutes until just bubbling – don’t over boil. Season if you need.