Magdalena Roze's top tips for the perfect bone broth

Magdalena needs little introduction… she’s a Journalist, Meteorologist, Food Writer, Cook Book Author, Mum to two little ones and a bone broth connoisseur. We love her holistic approach to nourishing ourselves and our loved ones. Her recipes are seasonal, focusing on fresh produce for maximum flavour and health benefits.

So with much cooler temperatures creeping in and lots of cooking with bone both on the menu, we asked Magdalena for her secrets to homemade broth as well as what she looks for in a store-bought broth. Magdalena also shares her go-to chicken rice recipe which is sure to be a nourishingly great hit with the whole family!

What's your secret to homemade broth? 

The secret to my homemade broth is using the best quality, organic ingredients I can find. As we’re extracting all the goodness like collagen, vitamins and minerals from the bones and vegetables, we want to make sure they’re free from any chemicals. Adding vegetables to a broth also adds delicious flavour and cooking low and slow ensures that you get the maximum taste and nutrients too. Another trick of mine is to roast the bones in the oven with a little olive oil and salt before I make the broth. This makes it more delicious and gives it a lovely golden colour. 

What do you look for when buying a store bought broth - what are your non-negotiables? 

It must be organic and free from additives like preservatives, thickeners and fillers. I also like a broth that’s made from bones as well as vegetables to add more flavour. Plus, good quality salt is key which will add its own micro minerals and nutrients plus it “lifts” the flavour rather than making it taste “salty.” Essentially, I’m looking for something that ’s made the way my mum or grandma would make it! 

When do you use a pantry broth - both for that umami flavour and for nourishment? 

A pantry broth is one of my essentials and a lifesaver when I need to make a nourishing meal with little time on my hands. It’s perfect for adding to soups, stews, as well as pimping up kids meals like pasta sauce. I like to add a few spoons in a bolognese or red sauce. I also like to use broth in meals like risotto as it not only makes it taste better, but the good fats and nutrients from the bones make it more wholesome.