Stocks are a delicious and nourishing way to give your body a boost – in one simple, sustainable, nourishing cup.
In the past few years, the boiling of bones to make broths has become popular again. Not only does it mean that we are reviving a tradition that was second nature to previous generations, we’re being mindful of the way we eat – not wasting a part of an animal that has been slaughtered. The cooking time for these broths might seem long but extracting the nutrients from the bones takes time and the longer you boil them, the better for you they will be. Use the broths to cook rice, quinoa or other grains, or make a quick meal by serving them on their own or topped with seasonal vegetables – either crunchy and raw or lightly steamed.
Yields 3 litres
Put the vegetables into a large stockpot or saucepan, add the chicken bones, thyme and water, bring to a simmer then skim off all the fat. Leave to simmer for a minimum of 10 hours, skimming constantly. Do not let it boil rapidly or the stock will go cloudy. Pass the stock through a fine sieve and and chill, removing any remaining fat from the surface before using. Store in the fridge for up to 3 days or freeze for up to 3 months.
Winter in the Cotswolds is a season of retreat and refuge. Fields lie pale beneath the cold sky, villages seem suspended in stillness and a rare sense of calm and quiet descends over the landscape.
