Angela Scanlon Instagram – She’s been making BONE BROTH!!!🍗 save this for when you fancy a satisfyingly smug Saturday activity!! Recipe below x SO…You’re looking for bones gang!! Chicken, beef, pork, whatever. But let’s start gently with chicken… Go to your local butcher or if you’ve got a market close by ask them to bring the bits for you. With chicken you want the carcass, bones, all the fiddly bits as they’re super high in collagen. Whack some oil or butter in a pot, this isn’t necessary but I love to feel like there’s a bit of browning first or a singe of sorts! And because… butter. Add some water (I generally start with half a pint and keep adding) but you want the broth to have some guts rather than just dilute it to water (at this stage) so don’t add it all at once. You can pretty much chuck in whatever you want next; herbs (fresh or dried), celery, carrots, onion, garlic (if you fancy but I tend to leave this out), mushrooms, leeks, go wild. Salt, pepper. Lid on and let it do its thing. After an hour or 2 or 3 or 4 (low low heat). Take it off the hob. All the meat will have fallen away. Now you want to start wrestling with the bones a bit. Use a fork or the back of a spoon to loosen up the knuckles and other bits to release all of the goodness and especially the juicy collagen. If you’ve gone with bone marrow fork out the centre – this is ridiculously satisfying. Back on for another hour or so but really you just need to watch it and gauge it as you go. Add more water if you need. Drain & enjoy (literally the best broth you’ve ever had!) Pop the rest in a bowl. Once it cools it can go straight in the fridge & it turns to jelly (which makes you realise how little of the real stuff is in the watery- shop bought versions that cost a fortune). Whack a few spoons of the jelly in a pan to reheat with water. Drink it straight, add to sauces, sneak into kids food or just nail it by the spoonful. 😘