Broth, Stock, Bouillon, Brodo, call it what you will, it's on everyone's lips....literally.
We have been making broth for years, all of us. Centuries in fact.
The health benefits are huge and Chef Pete Evans can't get enough of the stuff in his Paleo diet. Yes you could make it yourself as it is not super difficult, however it is time consuming and will make your house smell like cooking for a day (or two).
We make our Broths in small batches, ensuring the produce we use is of the highest, freshest quality and not the dregs from the bottom of the crisper drawer. We then freeze it in 500ml POUCHES - please be aware that these are NOT SUITABLE TO PUT IN THE MICROWAVE. Once defrosted the Broth will keep in the fridge for up to 7 days.
We make our Bone Broth from grass fed beef bones, they are roasted and then popped into a large pot with a variety of herbs, vegetables and a few spices, then topped up with filtered rain water straight off the two oceans. It is then simmered from anywhere between 4 hours (a basic stock ) to 72 hours (a delicious reduced gelatinous jelly).
I like to use my broth for cooking pasta, rice, vegetables. Anything you cook water in pretty much, Bone broth can be substituted. This adds all the vitamins and minerals to a meal, if you have a fussy eater who only eats plain pasta for example.
Making gravy (you really cannot go back to powdered gravy after making your own, and its so easy...)
If you are feeling adventurous you could even make a savoury jelly .
How about poaching your egg for breakfast. Yum.
We use only free range pasture fed chickens. All the vegetables are again sourced locally from our amazing Augusta Margaret River Shire. We also add fresh turmeric and ginger to this broth making it very nourishing and healing. The Turmeric is an important addition and adds such a beautiful subtle flavour and colour as well as healing properties.
This Broth has a delicious rounded flavour and is perfect just on its own.
However with a handful of spinach or greens from the garden it adds another dimension. Try adding some coconut milk, lime leaves and fresh coriander for a Thai theme, or diced vegetables for a more traditional soup. Such a handy base for any soup.
I add noodles and some frozen peas for an afternoon tea snack for the children, or get them to add whatever they like, it's great as I know they are eating something healthy and nutritious.