Bone broths have a rich tradition as a restorative food to support bone and joint health and general wellbeing. Bone broths can be enjoyed as they are, or used as a base for soups, stews and sauces.

Ingredients

• 1.5kg bones (chicken frames or beef)
• 2 tablespoons extra virgin olive oil
• 1 cup white wine or apple cider vinegar
• 3L water
• 2 bay leaves
• 3 brown onions, quartered
• 6-8 garlic cloves, peeled
• 1 tablespoon black peppercorns
• Pinch salt
• Handful fresh parsley, chopped

Method

1. Preheat oven to 200C, and while waiting drizzle oil over the bones, onions and garlic
2. Roast in a hot oven (200C) for 30 minutes.
3. Transfer the bones, onion and garlic to a large stock pot, along with the water, wine/apple cider vinegar, peppercorns, salt and bay leaves.
4. Simmer for 8 hours, occasionally skimming any foam or scum from the surface.
5. Strain, then add parsley while still hot.
6. Serve immediately, or store sealed in the fridge for up to 1 week or freezer for up to 6 months