NZ Woman's Weekly

Retro recipe: Broth of a Boy

We were in Fiji recently when my husband got a stomach bug. My answer to that is not to eat for 24 hours and keep your fluids up, but the Fijian nurse where we were staying insisted he eat chicken broth with loads of fresh ginger, which she had made by the resort kitchen. It really did the trick and since then my husband just loves broth.

In the old days everyone made broth from bones as it was an economical way to use up leftovers and is nourishing.

Homemade broth has good levels of calcium, magnesium and phosphorus, and the addition of cider vinegar in this recipe aids the release of these nutrients out of the bones.

Bones also contain glucosamine and chondroitin, which are thought to be beneficial for arthritis and joint pain, and broths are rich in gelatine, which is great for hair and nail health.

Broth can be dressed up Asian-style with garlic, ginger, chilli and soy sauce, and served with noodles.

We’ve been eating this as a light meal with rice and really enjoying it. It will keep for a few days in the fridge or freeze for soup bases.

  • 3kg beef bones, preferably with meat on them.
  • 2 onions, quartered
  • 2 carrots, chopped
  • 2 celery stalks, cut into chunks
  • 10 peppercorns
  • 2 cloves
  • 4 garlic cloves, unpeeled
  • Herbs (a bunch of parsley, 10 sprigs of thyme and 2 bay leaves are good)
  • 2 tbsp apple cider vinegar

1 Preheat the oven to 230°C. Put the bones into a oven pan and roast them for 30 minutes until nicely browned. Add the onions, carrots and celery and return to the oven until the vegetables are coloured at the edges.

2 Transfer the bones and vegetables to a large pot, then add the peppercorns, cloves, garlic and herbs.

3 Pour 500ml of water into the roasting pan, bring to the boil, then pour over the bones and vegetables in the stockpot. Add enough additional water and the cider vinegar to cover the bones – about 4 litres.

4 Bring to the boil slowly. Simmer for 5-6 hours, topping up with water if necessary. Skim off any scum which floats to the top. Strain, leave to cool and skim off fat.

Your broth is ready to drink as is for a simple, healthy meal.

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