Chicken & Lamb Broth with Garlic & Herbs

by | Jun 21, 2016 | 0 comments

Broth is a must have staple in any kitchen, it can be used as the base for soups, stews, curry's, gravies and sauces + you can poach meat or eggs in it, cook your veggies in it and even drink it straight from a mug, just be sure to season it with salt, pepper, turmeric and lemon juice to boost the flavour and add extra nutrition to it.

Yields1 ServingDifficultyBeginner
 1 kg lamb bones
 1/2 kg chicken bones (neck, feet or leftover bones from the wings or drumsticks)
 2 onions
 1 clove of garlic
 Herbs of choice (thyme, chives, rosemary, sage, parsley etc)
 A good splash of apple cider vinegar
 Filtered water
1

This step is entirely optional: roast the bones in the oven until golden brown. This will give the broth a beautiful 'roasted' flavour.

2

Add the bones, salt, peppercorns, apple cider vinegar to a large pot and cover with filtered water, they should be submerged really well and try to fill the pot with as much water as you can (to about 3/4 full).

3

Place the pot onto the stove top and bring to the boil.

4

Once its boiling, reduce it to a simmer. Simmer the bones (with the lid on) for 12-24 hours.

5

An hour or two before the broth is ready, add in the onions, garlic and herbs to allow these flavours to infuse into the broth.

6

When it is ready, remove from the heat and allow the pot to cool. Then strain away bones from the liquid. You can put the onions, garlic and herbs back into the liquid broth if you like.

7

Pour the broth into glass jars and allow to cool until room temperature before storing in the fridge or freezer (use freezer safe glass jars). This will last you up to 1 week.

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Ingredients

 1 kg lamb bones
 1/2 kg chicken bones (neck, feet or leftover bones from the wings or drumsticks)
 2 onions
 1 clove of garlic
 Herbs of choice (thyme, chives, rosemary, sage, parsley etc)
 A good splash of apple cider vinegar
 Filtered water

Directions

1

This step is entirely optional: roast the bones in the oven until golden brown. This will give the broth a beautiful 'roasted' flavour.

2

Add the bones, salt, peppercorns, apple cider vinegar to a large pot and cover with filtered water, they should be submerged really well and try to fill the pot with as much water as you can (to about 3/4 full).

3

Place the pot onto the stove top and bring to the boil.

4

Once its boiling, reduce it to a simmer. Simmer the bones (with the lid on) for 12-24 hours.

5

An hour or two before the broth is ready, add in the onions, garlic and herbs to allow these flavours to infuse into the broth.

6

When it is ready, remove from the heat and allow the pot to cool. Then strain away bones from the liquid. You can put the onions, garlic and herbs back into the liquid broth if you like.

7

Pour the broth into glass jars and allow to cool until room temperature before storing in the fridge or freezer (use freezer safe glass jars). This will last you up to 1 week.

Chicken & Lamb Broth with Garlic & Herbs
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