How to make bone broth

• meaty chicken carcass↗1

  bone carcass, plus gelatinous juices from roasting, skin and fat removed

• large onion↗1

  cut in half and sliced

• lemon↗цедра і сік
• bay leaves↗2
• red chili↗1-2

  cut in half, seeds removed, sliced

• ground coriander↗1 tsp tsp
• ground cumin↗½ tsp tsp
• coriandersmall pack

  stems and leaves chopped and separated

• large garlic clove↗1

  finely grated

• wholegrain basmati rice packet250g g

Step-by-step instructions

1. 1

   Place the chicken carcass in a large pot and add the onion, 1.5 L of water, lemon juice, and bay leaves. Cover with a lid and simmer over low heat for 40 minutes. Remove from the heat and let it cool slightly so it’s easier to handle.

2. 2

   Set a colander over a bowl and transfer all the bones into the colander. Pick through them, removing the chicken meat and returning it together with any onion, working your way down the pile of bones.

3. 3

   Return any broth from the bowl to the pot — along with the gelatinous roasting juices — and add the chili, ground coriander, ground cumin, coriander stems, lemon zest and garlic. Cook for a few minutes until a gentle simmer begins — do not boil vigorously, or you’ll ruin the delicate flavor. Taste and season only if needed. Meanwhile, heat the rice according to the package instructions, then stir it together with the coriander leaves. Ladle the broth into bowls and sprinkle with the rice.