Stock up on bone broth to nourish the body and soul

Valerie O’Connor goes for the long, slow bubble of broth for health.    

Bone broth, aka stock, once something consigned to granny’s stove-top, maybe containing a sheep’s head and a bit of barley, Brendan Behan-style — is back in food fashion.

Generally the making of stock is confined to restaurant kitchens who simmer roasted bones for hours, add veg and then red wine to make a reduction. The deep flavors that this process creates can take the results from ‘meh’ to marvellous and is the game-changer when it comes to getting amazing flavours into sauces at home.