Brilliant Base: Bone Marrow Broth

Method

Watch the video

Everyone, from food bloggers to Michelin-starred chefs, has been talking about bone broth or stock for the last couple of years, both for the flavour it can add to dishes from soups to scrambled eggs, and for its health-giving properties. Cooking animal bones and veg over a low heat for several hours, is said to offer a liquor that is high in calcium, magnesium, phosphorus, glucosamine and chondroitin, as well as amino acids such as glycine and proline. As such it can support joints, hair, skin and nails, as well as helping repair muscle and aiding intestinal permeability – the posh name for leaky gut. In our Elevated version, we roast chickens on the bone and use the meat for either a roast dinner or protein needs throughout the week, then use the vegetable roasting trivet and the carcass for this delicious bone broth.

1. Pre-heat the oven to 220C/430F (fan) or 240C/470F (convection)
2. Take the chickens from their packaging removing any strings or bands. Stand for 45-60 minutes
3. Chop the veg and place in the bottom of a roasting tray with bay leaves and peppercorns
4. Stuff the chicken thorax with 2-3 garlic cloves and a sprig of thyme. Place on top of the veg, breast up. Lightly oil and season with salt and pepper. Pour a small amount of water into the base
5. Place in the oven for 10-15 minutes, then turn down to 160C/310F (fan) or 180C/360F (convection) basting every 20 minutes. Cook for a further 20 mins per 500g. Check with a meat thermometer (75C/170F) in the thickest part of the thigh, or until thigh juices run clear and the drumsticks can be easily flexed from their joints
6. Remove chicken(s) on to a separate tray and cover with foil or butter wraps and allow to rest for at least 20 mins before carving to eat immediately or stand until cool. Carve and strip as per the video
7. Break the carcass into small pieces and place back on the trivet of veg. Place the tray back in the oven to caramelise for 20mins. Turn the oven down to 80C/180F (fan) or 100C/210F (convection)
8. Add 1tbsp tomato purée and (if desired) a spoon of red currant jelly and a dash of red wine. Top up the tray with water (at least 1500g/53oz if the tray can hold it), cover in foil and return to oven for 8-12 hours.
9. Drain and store in 500g/18oz containers. This will last for 7-10 days in the fridge – or you can freeze to use later (using an ice cube tray is an easy way to have measurable frozen amounts)