Bone Rosters Chicken Bone Broth

Recipe

Total Time
4hrs 15mins
Cook Time
4hrs
Prep Time
15mins
Serves
4
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Bone Rosters Chicken Bone Broth

Method:
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1.
Preheat oven to 180°C/350F.
2.
Scatter your washed (unpeeled) halved carrots, unpeeled quartered onions, unpeeled garlic cloves and quartered celery over and drizzle with the olive oil. Roast in centre of oven for 45 minutes.
3.
Transfer the vegetables to a large stockpot. Add the parsley, peppercorns, apple cider vinegar and Bone Roasters Chicken Stock to cover.
4.
Bring to the boil, reduce the heat to low and simmer with the lid on for 90 mins.
5.
Strain through a sieve, infuse with the soft herbs for 20 mins.
6.
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Ingredients
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  • 1.5Lt Bone Roasters Chicken Stock
  • 2ea Carrots (cut lengthwise)
  • 2ea Brown onions (unpeeled & quartered)
  • 4cloves Whole garlic gloves (unpeeled)
  • 2tbsp Olive oil (to drizzle
  • 6sprigs Parsley (fresh) or mixed of thyme, bay & parsley
  • 1tbsp Apple cider vinegar
  • 1tsp Whole black peppercorns
  • Small bunch of mixed soft herbs for infusion (parsley, tarragon, chervil lemon balm)
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    Request a Free Sample

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