Recipe: Chef Josh’s Restorative Tuscan Bone Broth

As a team of 1,000-strong employees and growing, we’re always looking for ways to take care of each other in addition to our extended family of Herd members and those who choose to dine with us. Earlier this year, when our intrepid leader, Asim fell ill with Covid-19 after travelling home to Pakistan for a family emergency, it was the flood of messages and support from family, guests and the team that helped see him through the challenging time.

Not wanting Asim to subsist on hospital food alone (you know the kind), Chef Josh Stumbaugh took the opportunity to cook and deliver this Tuscan Bone Broth recipe to help restore his spirits and nourish him back to full health. The broth was so popular, that Asim ended up sharing it around the hospital ward—and from that point on, we decided to make it a regular item on our menu at Associazione Chianti.

While bone broth may be touted as the big wellness craze of the moment, like many food fads, its roots actually date back centuries, across many cultures and cuisines. It’s long been revered for its fundamental health benefits, held up as a miracle cure for all sorts of ailments. Whether you believe in its healing properties or simply need a warming bowl of soup to combat the cold—there’s no denying the restorative appeal of long-simmered bones flavoured with a few simple aromatics.

In this time when maintaining health is of utmost importance, we hope you find comfort in making this for yourself or a loved one. Or, if you’re pressed for time, you can always swing by the restaurant to try a nourishing bowl of Chef Josh’s Stracciatella Soup.

Tuscan Bone Broth Recipe
*Yields roughly 8 litres of broth

1 whole chicken
1-2 lbs beef bones
1 carrot, roughly chopped into 1-2 inch pieces
1 onion, roughly chopped into 1-2 inch pieces
3 stalks of celery, roughly chopped into 1-2 inch pieces
1 head of garlic, cut in half horizontally
Few springs of thyme
1 Tbsp black peppercorn
1 Tbsp fennel seed
3-4 bay leaves
8 litres cold water
Salt for seasoning

1 large soup pot/stock pot that can hold 8 litres of water
1 strainer
1 induction or gas stove burner
Ladle or deep spoon

1. Rinse both the chicken and beef bones under cold running water to clean them. This removes any blood or impurities which results in a clearer broth.

2. Roast your beef bones in the oven at 180°C until nicely roasted and golden brown (30-45 minutes). While your beef bones are roasting, add the remaining ingredients (whole chicken, vegetables and spices) to the stock pot and cover with roughly 8 litres of cold water, or enough to cover the ingredients completely. (If needed, you can cut the chicken into smaller pieces).

3. Slowly bring your broth up to a simmer, but do not boil it! Once your beef bones are nicely roasted, drop them into the pot with everything else. When you see the foam and fat float to the top, skim this away with a ladle or deep spoon and discard.

4. You’ll want to simmer your bone broth for 4-5 hours to impart maximum flavour and pull as much nutrients out of the bones, chicken and vegetables as possible. If you notice your broth level is getting low, just top up with a bit more cold water, making sure everything stays submerged.

5. The final step is to strain your broth so you’re left with a clear beautiful bone broth. Add salt to your liking and serve!

Chef Josh’s Tips:

  • Always use cold water when making stocks/bone broths because as the water heats up, it is pulling all the flavour and nutrients out of the bones and vegetables. Hot water will seal up everything, leaving you with a less flavourful end result.
  • When straining your bone broth lift all the bones/vegetables out into the strainer first and push down on them with either a ladle or a plate… this is liquid gold! You will see all the broth/juices run out of the chicken and vegetables that would otherwise end up in the trash. You will be surprised how much extra broth you get when doing this.
  • Do not boil the bone broth! It will become cloudy and the fat from the chicken and beef bones will emulsify into the broth which is not what you want. The goal is to have a clear, shiny broth in the end.

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