Get beef or pork bones from your butcher and ask him to saw them up.
If you have a roast chicken regularly, reserve the spent carcass in your feezer untill you have 4-5. Then get out your kotlich, light your fire and start making magic. Your kotlich is perfect for long broth cooking, you’ll have no smell or steam in your kitchen. Simmered slowly with the herbs and vegetables the bones will release flavour and marrow into the pot, and the minerals of the bones dissolve into the golden yellow liquid. A good broth will solidify when chilled and will add a fantastic depth of flavour to soups and casseroles.
Butchers bones or Chicken carcasses
Onions peeled and roughly chopped
Ribs of celery roughly chopped
Carrots peeled and cut into chunks
A tablespoon of black pepper corns
Few sprig of fresh thyme
Few bay leaves
Few sprigs of parsley
Small glass of wine or splash of vinegar
Cold water to cover
Light your fire in the firepit, you’ll need a bigish fire to heat the water up to simmering point. Put all the ingredients into the kotlich and fill up with fresh water to just cover all the ingredients. Bring to a boil giving it a stir now and again, then adjust the pan height with the chain and hook so that the broth is just simmering. If you have a lid you can use it, or cover the pan loosely with a sheet of foil. Failing this you will just need to make sure to keep the water topped up as it slowly evaporates.
All you need to do now is keep an eye on the fire and add another log now and again for the rest of the day. 10-12 hours is good if you have the time.
Strain the broth, then store in jars or bags in the freezer in 500ml portions. In the fridge it will keep for a week.