Bone Broth
Have you ever had Bone Broth?
So simple to make - you literally just bung bones in a pot and leave them simmer for 12-24 hrs and what you are left with is a pretty much a collagen rich gelatinous stock.
At home in Ireland, on cold days I used to heat up bone broth I stored in the fridge and drink a cup of delicious bone broth which I only needed to add salt and pepper to it, to my taste. See my post about Bone Broth written back in 2015 here.
Here in Spain, I use bone broth as a base for sauces which I then bake meat in or I cover the vegetables with the sauce (really good if the sauce is cheesy!).
Here's a pic of the bone broth that I have just poured through a sieve in to a jug. It now goes in to the fridge to set. The other picture is of a cauliflower, bacon & cheese bake that I made with a bone broth that was in the fridge from yesterday - it will be served with chicken wings. Yum!
