Simple sourdough
Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.
How to make bone broth
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 1 meaty chickencarcass, plus any jellified roasting juices from it, skin and fat discarded
- 1 large onionhalved and sliced
- zest and juice 1 lemon
- 2 bay leaves
- 1-2 red chillieshalved, deseeded and sliced
- 1 tsp ground coriander
- ½ tsp ground cumin
- small pack corianderstems and leaves chopped and separated
- 1 large garlic clovefinely grated
Optional topping
- 250g pouch wholegrain basmati rice
Nutrition: per serving
- kcal150
- fat3glow
- saturates1g
- carbs24g
- sugars5g
- fibre2g
- protein6g
- salt0.9g
Method
step 1
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.
step 2
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.
step 3
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.
