Bone Broth / Stock

Making a bone broth is actually pretty simple and it’s highly nutritious too. In fact, when Alan came out of his 30 day stint in the Canadian wilderness for Alone, the very first and only thing he was allowed was a bone broth. After such a limited diet, a gentle and yet highly notorious bone broth was the safest option to rebuild his gut health and appetite safely. Other foods were introduced over time until he was back to normalcy.

Ingredients:

• RAW BONES (Venison, Hare, Rabbit, Boar it doesn’t matter)
• Water
• Salt (optional)

Method:

Place your bones in a roasting pan and roast in the oven on high (200C) until you can smell the bones and they smell good enough to eat.

Take them out and break up any large bones with an axe or saw to access the marrow inside.

Place all the bones (including any stray meat, marrow or joints on them) in a big pan and cover with water. Keep the lid on the pan at this stage while you simmer on a low heat for several hours.

Once the meat has all fallen off the bones and the marrow has clearly come out of the inside of the bones (lovely hollow bones), you can sieve the bones out of the mixture.

This is you bone broth. To use as a soup base, or stock, gravy or general flavour enhancer for any slow cook dish.

Making Stock

Once you have your bone broth you can move on to stock if you wish. All you need to do is reduce the liquid slowly with the lid of the pan off allowing the water to escape.

When the liquid gets very low, transfer to a bain marie (you can make one by putting a glass or metal bowl over a saucepan with water in the bottom). Cook slowly again on a very low heat with the stock in the top bowl (or bain marie). It should start to get dark and the liquid will be reduced further.

At the desired strength, pour the liquid into ice cube moulds and freeze. They are now ready to be used like stock cubes!