A real versatile base, this broth is made with chicken feet and oxtail—which are rich in collagen and give a great texture to the stock.
Use it in any recipe that asks for broths, such as risotto, stews, or soups. It can also be consumed on its own as a consommé.
Preheat the oven to 250 °C
Place 1 kg of chopped cow foot into a baking pan
Add 750 g of chicken feet and 1½ kg of chopped oxtail. Roast for approximately 30m until deep golden brown
Chop 1 stalk of celery
Chop ½ leek
Trim and chop 1 large carrot
Trim, peel, and roughly chop 1½ medium onions
Transfer all the vegetables to a baking pan and place in the oven with the meat. Bake for 20m until deep golden brown
Wrap 2 sprigs of rosemary, 2 sprigs of thyme, and 2 bay leaves with a twine. You can use a leek leaf to make a casing
Remove the meats from the oven
Remove the vegetables from the oven
Add the roasted bones and vegetables to a pot over medium-low heat
Add the wrapped herbs and 4 L of water
Simmer the broth for 8h to extract the flavors and collagen. Skim off any foam that forms on the surface to remove any impurities
Strain the broth and discard the solids. The bone broth is ready
Enjoy it as it is or use it as a base for other preparations!
Yield 2 L
Chopped Cow Foot1 kg
Chopped Oxtail1½ kg
Chicken Feet750 g