Arrive home with chicken frames, ready to make broth. Search site for recipe I’ve used before. Did not find 🙁
While this isn’t a chicken broth, I’ll leave this here to find later – I’m sure it will get used!
I recently opened my latest no waste restaurant, Brothl, in Melbourne’s CBD, and this month, with our awesome head chef Ryan Bussey, we will be sharing five of our signature broths. Brothl is all about getting the maximum nutrition out of food, by respecting and using proven primitive preparation methods, and serving food that not only tastes amazing, but nourishes the body as well.
INGREDIENTS (SERVES 4 – 6)
2.5 kg grass fed beef bones
5L water (we use rainwater)
1/2 head Celery
1/2 cup apple cider vinegar
500g grass fed beef brisket
1 bunch tuscan kale / cavolo nero
Roasted beef bones. Photo – Sean Fennessy for The Design Files.
METHOD (START 24 HRS AHEAD)
Roast beef bones and vegetables at 180 degrees for 60 minutes until brown. Once roasted, place the roast beef bones and vegetables in a large casserole pot with lid, fill with water, and bring up to 95 degrees or just below a simmer […]