Photo: Erik Putz
Sip it straight-up or use it as a base for soup. This nutrient-packed broth is your best line of defence against cold and flu season.
1.5 kg mixed bones, (such as knuckle, neck, back, shank, etc.)
1 tbsp canola oil
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 large sweet onion, coarsely chopped
1/4 cup coarsely chopped parsley stems
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 garlic cloves, crushed
1 tsp salt
Preheat oven to 475F. Place bones in a roasting pan. Drizzle with oil, then toss to coat. Roast, turning bones occasionally, until they smell like roast beef and are dark brown, 30 to 40 min.
Using tongs, transfer bones, to a 4-quart slow cooker. Carefully drain and discard fat from roasting pan. Pour 1 cup water into roasting pan. Using a wooden spoon, scrape up any brown bits from the bottom of the pan, then pour into the slow cooker. Add remaining ingredients, then pour in enough water to cover bones.
Cover and cook on low for 10 to 12 hours.
Using tongs, remove bones to a large bowl. Remove any meat from bones (for another use), then discard bones. Skim off any remaining fat. Strain broth through a fine-mesh sieve into Mason jars. Seal and refrigerate for up to 5 days.
Calories 9, Protein 1g, Fat 1g, Fibre 1g, Sodium 149mg.
Originally published in the Today’s Parent January/February 2019 issue. Photo by Erik Putz.
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