THE Broth SISTERS
When Linda and Jane were growing up in country NSW, there was always a large pot of beef or chicken broth simmering away on the stove, patiently prepared and slow cooked by their Italian papa to ward off illness or as a mineral rich, stock-style base to enhance the flavour of the Italian peasant-style food he loved to cook.
Their dad’s traditional broth recipe is the cornerstone of the nutritional broth they prepare in the kitchen today. Unlike a standard stock that’s often cooked at high temperatures over a shorter time period, using the fleshy part of the animal as well as the bones, their broth is slow cooked for a longer period with the bones themselves being the star ingredient and predominant source of nutrients, minerals and protein-rich gelatin.
