Normally I make broth in the slow cooker but recently our slow cooker seems to be on it’s last legs. I now have to put everything on the high heat. The other day I needed to make broth but I decided to make it another way. I felt the oven would be a great place to cook it. It’s not as efficient plus it costs slight more. Although it did make the broth so tasty. I will have to remember this in future. I love this recipe and I hope you will enjoy it as much as I do. Below is a video and recipe for you.
Do you make homemade stocks and broths? If so, how do you like to cook them? If not, why not? Let me know in the comments below and please don’t forget to like and follow me.
Equipment needed
- Sharp knife
- Chopping board
- Saucepan
- Teaspoon
- Jug
- Ladle
- Colander
- Tupperware boxes and/or zip tie bags
Ingredients
- Bones of any animal
- Leek x 1 large
- Onion x 1
- Carrots x 2
- Celery x 2 sticks
- Tomatoes x 2 large
- Garlic x 2 cloves
- Peppercorns x 6 – 8
- Salt x 1 tsp
- Water x 2 litres x 2 or as much as your pan holds
Method
- Preheat the oven to 200°C and place them on a baking tray for 30 minutes.
- Once the bone has brown and turned a golden brown colour remove from the oven.
- Set to one side.
- Turn the heat down on the oven to 150°C or gas mark 3.
- Next roughly chop the leek, onion, carrots and celery into large chunks and then quarter the tomatoes.
- Next place the bones in the large saucepan along with the chopped vegetables.
- Add the garlic cloves, whole peppercorns, salt and water.
- Place the pan on a high heat on the hob and bring to the boil.
- Leave to simmer until the vegetables become soft.
- Once the vegetable start to soft remove the pan from the heat.
- Put a fork in and if the fall from the fork easily they are done.
- Place the lid on the saucepan and carefully place the pan in the oven.
- Leave in the oven for 3 – 4 hours.
- Carefully remove the pan from the oven and leave to cool.
- Once it has been left to cook for an hour or so remove the lid and leave to cool again.
- Once cooled, take your jug, put the colander on top and remove the liquid with the ladle, straining it as you go.
- Make sure you use a jug or two big enough to hold all of the liquid.
- Finally, when all the liquid has been strained and the bones have been removed, put all the ingredients in the colander back into the saucepan.
- Add more water and cook the bones again.
- Put the saucepan on for another 3 – 4 hours.
- Repeat the steps above.
- When the first batch has cooled completely put in the fridge overnight.
- In the morning there should be a layer of fat that has formed on the top on the stock.
- You can save the fat and use it to cook with or you can discard it.
- Once the fat has been removed, pour the liquid into zip tie bags or a tupperware box and freeze.
- Repeat the same process with the second batch.
- Remove and defrost when you need to use stock in a recipe.
- Then serve and enjoy.
Oven Baked Bone Broth was a great way to cook it. Broth is easy to prepare and cook. Plus, as you may have guested from the recipe, all the ingredients are freezable too. You can use this broth in stews, soups, curries and even hot chocolate too. It’s very versatile and cheaper than buying it in the shops. I buy my bones online and they are freezable as well. However you decide to use this stock, as always, please enjoy. Thank you xxx
Googies Kitchen Life 