Bone broth has earned its place in the modern wellness canon for good reason. Rich in protein, minerals and naturally occurring collagen, it is warming, sustaining and remarkably useful, whether sipped on its own, stirred through grains or used as the foundation for soups, sauces and stews. Longevity devotees have embraced it as a daily ritual, but its appeal is far less clinical than that. On a cold winter afternoon, few things feel more restorative than a mug of deeply flavoured broth, particularly when it has been made from the bones and vegetable ends that might otherwise have gone to waste.
This is frugal cooking at its most luxurious. Leftover roast bones, a handful of aromatic herbs and unhurried hours can produce enough broth to see you through the week, stored in jars in the refrigerator or frozen in portions. It is life-changing in the most practical sense; one pot can deliver a week of hearty, healthy goodness.
The method is reassuringly simple. Place chicken frames or roasted bones in a large pot with filtered water, apple cider vinegar, onion, carrots, garlic, bay leaves, sea salt and black pepper. Bring slowly to a simmer, skim the surface and cook gently for six to 12 hours. Keep adding water as the liquid reduces, and top up with splashes of ACV as you go; the vinegar is essential for extracting the goodness from the bone marrow. After 12 hours, your broth should be hearty, not watery. Then strain, cool and store.
What makes the finest bone broth boils down to the pot. WMF’s Fusiontec Mineral Round Roaster is expertly designed for slow, deliberate cooking. Its six-litre capacity leaves room for bones, vegetables and liquid, while the mineral-fused surface distributes and retains heat evenly, allowing the broth to simmer steadily without scorching or constant attention.
Its broad, deep form is equally capable when bone broth gives way to beef cheeks, lamb shanks or a slow-roasted stew. Handsome enough to sit permanently on the stovetop, the Rose Quartz finish also brings a welcome note of polish to a form of cooking that is, at heart, about resourcefulness, patience and feeding people properly.
