SCOTCH BROTH WITH WINTER ROOT VEG
This tasty, traditional Scotch broth recipe is brilliant for using up leftover lamb and veggies
Provided by Jamie Oliver
Categories Mains Burns Night Specials Dinner Party Gorgeous Winter Soups Sunday lunch Bonfire night recipes British
Time 4h45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 170ºC/325ºF/gas 3.
- If making with lamb shoulder, rub all over with sea salt and white pepper, place in a roasting tray, cover with tin foil and roast for 3 hours, or until falling off the bone. Pull all the meat off the bone, saving the bone for later.
- Wash, trim and roughly chop the leek, peel and finely slice the onions, then trim and roughly chop the carrots and celery.
- Place the leek, celery, onions and carrots into a large pan on a low heat with 1 tablespoon of oil, and cook gently for 20 minutes, or until soft and sweet, stirring regularly.
- Pour in the stock, and add the reserved lamb bone (if you have it). Bring to the boil, then simmer gently for 20 minutes, while you peel and roughly chop the swede and potato.
- Add pearl barley to the pan, followed by the swede and potato, then simmer gently for a further 50 minutes, or until tender.
- Remove the pan from the heat and whisk the broth quite hard to break down some of the potato and bind the soup together, then stir in the roast lamb or cooked lamb, to heat through. Taste and season to perfection with salt and pepper.
- Pick the parsley leaves, then sprinkle over the broth with the reserved celery leaves (if using). Serve with hunks of crusty bread for dunking, and if you want to be really authentic, why not add a little dram of whisky to each bowl?
Nutrition Facts : Calories 474 calories, Fat 20.5 g fat, SaturatedFat 9 g saturated fat, Protein 27.2 g protein, Carbohydrate 47.8 g carbohydrate, Sugar 9.4 g sugar, Sodium 4.56 g salt, Fiber 5.1 g fibre
BONE BROTH
Packed with nutrients for healthy bones, hair and nails, this soup is made with selenium and zinc-rich chicken bones and antioxidant-rich coriander
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Break the chicken carcass into a large pan and add the onion, 1.5 litres of water, the lemon juice and bay leaves. Cover and simmer for 40 mins. Remove from the heat and allow to cool slightly, to make things a bit easier to handle.
- Place a colander over a bowl and scoop out all the bones into the colander. Pick through them, stripping off the chicken and returning it with any onion as you work your way down the pile of bones.
- Return any broth from the bowl to the pan - and any jellified roasting juices - along with the chilli, ground coriander, cumin, coriander stems, lemon zest and garlic. Cook for a few mins until just bubbling - don't overboil as you will spoil the delicate flavours. Taste, and season only if you need to. Meanwhile, heat the rice following pack instructions, then toss with the coriander leaves. Ladle the broth into bowls and top with the rice.
Nutrition Facts : Calories 150 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
BONE BROTH
After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) that adds tons of amazing nutrients and amino acids to your diet! 10 minutes of prep, a day of your house smelling like a roast, and you have a fantastic, versatile base for soups, stews, and so much more!
Provided by mwm080709
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time P1DT40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
- Spread tomato paste onto beef bones and place in the prepared roasting pan.
- Bake in the preheated oven until bones begin to brown, about 30 minutes.
- Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
- Cook on Low for at least 24 hours.
- Strain broth through a fine-mesh strainer into a container and refrigerate.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 11.4 g, Fat 0.2 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 186.2 mg, Sugar 5.8 g
BEEF BONE BROTH
The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season with salt and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups like hearty, healthy Detox Pho.
Provided by Rhoda Boone
Categories Soup/Stew Beef Garlic Onion Celery Carrot
Yield Makes about 8 cups of broth, depending on cooking time
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
- Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
- Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. (Do not leave on stovetop unattended, simply cool and continue simmering the next day.) The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
- Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.
More about "bone broth recipe jamie oliver recipes"
CHICKEN BROTH | CHICKEN RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 6Total Time 1 hr 30 minsCategory MainsCalories 368 per serving
- Put your chicken, carrot, celery and bacon in a large saucepan, cover with water and bring to the boil.
- Turn the heat down and simmer slowly for an hour and a quarter, skimming the white residue off the top every now and again.
- Add your rosemary sprigs, shitake mushrooms and sherry (if you are using it) for the last 10 minutes, then remove the chicken from the pan.
- It should be perfectly cooked, and will be great for salads or sandwiches or for tearing into slivers to put into the soup.
HOW TO MAKE BONE BROTH - MINIMALIST BAKER
From minimalistbaker.com
4.8/5 (41)Calories 53 per servingCategory Helpful How-To
- To a large pot or Dutch oven, add the bones leftover from a whole roasted chicken (including legs and wings that may have been on the serving platter), or the bones from 1 chicken purchased from a butcher. (Note: This can also be done in a Crock-Pot or Instant Pot.)We also like adding the lemon wedges and rosemary that were cooked with our whole roasted chicken (optional).
- Top with filtered water until generously covered (about 12 cups / 2880 ml). This should reduce down by about 1/3 or 1/2, leaving you with 6-8 cups of bone broth.
- Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth. You can also sub lemon juice, but we prefer apple cider vinegar.
PHO SURE, IT'S GOOD | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 6Total Time 4 hrs 15 minsCategory Beef RecipesCalories 718 per serving
- Preheat the oven to 180ºC/350ºF/gas 4.Bash and crack the ginger and place in a very large casserole pan with the beef bones, cinnamon, cloves and star anise.
- Drizzle with sesame oil and roast for 2 hours, then transfer the pan to the hob over a medium heat and cover the bones with 3.5 litres of water.
- Bash the lemongrass and add along with the soy and fish sauces, then simmer on a low heat for 2 hours.
- Skim off any fat from the surface and discard (if you make the broth in advance and let it cool, the fat will solidify on the top and will be super-easy to remove).
BEST BONE BROTH RECIPE - HOW TO MAKE BONE BROTH
From delish.com
LAMB STOCK OR LAMB BONE BROTH RECIPE - WHERE IS MY …
From whereismyspoon.co
THE BEST (AND MOST SIMPLE) BONE BROTH RECIPE
From honestandtasty.com
RECIPE: BONE BROTH WITH TORTELLINI - THE GLOBE AND MAIL
From theglobeandmail.com
BONE BROTH RECIPE JAMIE OLIVER
From tfrecipes.com
HOW TO MAKE BONE BROTH AT HOME I TASTE OF HOME
From tasteofhome.com
COOK YOURSELF HAPPY: BROTHS AND BREAKFASTS | JAMIE OLIVER
From jamieoliver.com
5 HEALING BONE BROTH RECIPES FOR YOUR BODY, GUT, AND …
From healthline.com
BONE BROTH RECIPE (HOW TO MAKE BONE BROTH) - THE …
From theforkedspoon.com
BONE BROTH RECIPE (HOW TO MAKE BONE BROTH) - NOURISHED KITCHEN
From nourishedkitchen.com
BONE BROTH RECIPE - BBC FOOD
From bbc.co.uk
AROMATIC VEG BROTH | JAMIE OLIVER RECIPES
From jamieoliver.com
HOW TO MAKE HOMEMADE BONE BROTH | WELLNESS MAMA
From wellnessmama.com
BONE BROTH JAMIE OLIVER – BONE BROTH CHEF
From bonebrothchef.com
3 EASY HOMEMADE BONE BROTH RECIPES - WOMEN'S HEALTH NETWORK
From womenshealthnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love