Broth is such an important part of cooking for me, not only is it nutritious, it is the base to so many dishes. Learning how to make a good broth is probably one of the most important lessons in cooking as it is the base to so many dishes such as soups, stews, and risottos. I was lucky enough to be brought up with a pot of it constantly bubbling on the stove and this recipe is an example of classic Italian cooking. You can infuse your broth with any herbs you like, I prefer just a bay leaf.
4 good quality chicken thighs or 2 full legs (or the bones of a chicken from a roast dinner)
1 beef bone with marrow, optional
2 sticks of celery
2 bay leaves
Put all of your ingredient together in a large pan, cover with water and bring to the boil. Allow to simmer with the lid on for 6-12 hours.
It’s best to start a broth in the morning and let it cook all day. Take the broth off the heat in the evening, cover and leave to sit over night.
The next morning, strain the broth to collect the chicken, beef bone and vegetables.
Take the meat off the bones, you can use this in a soup or risotto.
Distribute the broth into containers. You can refrigerate or freeze for later use.
I tend to just leave mine on the hob and boil once a day.