Bone broth. The best of cold and rainy days in winter

This bone broth has become a favorite at home, because it is very easy to prepare, it is full of natural collagen and nutrients and because it comforts you from the inside, and it carries all the flavor of what is made at home with love.

It also freezes very well, andIt's perfect for making noodle soup, for Sunday paellas or simply to enjoy alone. In winter it is a restorative that warms the body and even the soul and fills the house with a rich smell of home.

Ingredients:

1 chicken housing
8 chicken wings cut in half
1 tray of chicken legs
1 ham bone
2 beef knee bones
2 beef marrow bones
2 salted pork bones
2 carrots
1 leek
1 turnip
1 celery branch
1/4 cabbage or cabbage
2 Bay leaves
1 teaspoon black peppercorns
water to cover

Preparation:

We place baking paper on a baking tray and put all the bones and chicken on top. We bake at 200 degrees for about 45 minutes. The more golden brown they are, the more golden the broth will be.

Once roasted, we put everything with the juice that has been released in a saucepan or pressure cooker. We add the vegetables along with the bay leaf and pepper and cover with water.

If we use a pressure cooker we will do it up to the maximum level, and once it starts beeping, we lower the heat to maximum and let it cook for 2 and a half hours.

If we do it in a traditional saucepan we will need about 4-6 hours over very low heat. The time depends on the type of saucepan and the size, if you use an iron one you need less time than if it is an aluminum saucepan.

After this time, we remove the chicken and vegetables and, with the help of a cotton cloth, strain the broth. We let it cool completely in the refrigerator for 24 hours. This will cause the fat to rise to the surface and solidify so that it will be very easy to remove it with a simple spoon.

Tips and Tricks