No Bones About It by Ross Bryans

Ross Bryans

Ross Bryans

28th August 2018
Ross Bryans

No Bones About It by Ross Bryans

No Bones About It by Ross Bryans - this was the first dish that Ross prepared for the Scotland Heat on Great British Menu


  • Stock
  • 1kg of chicken wings
  • 1kg of chicken necks
  • 1kg of chicken feet
  • 2 onions
  • 3 carrots
  • 1 head of celery
  • 1 bulb of garlic
  • 2tsp of white peppercorns
  • 1tsp of coriander seeds
  • 1tsp of salt
  • Water to cover the bones and as needed to top up
  • Broth
  • 500g of chicken feet
  • 500g of chicken wings
  • 500g of chicken necks
  • Pre made chicken stock (as above)
  • 100ml apple cider vinegar
  • 1 onion
  • 2 carrots
  • 2 sticks of celery
  • 2 cloves of garlic
  • 1tsp of white peppercorns
  • Splash of whisky to taste
  • Salt to season
  • Skirlie
  • 1 Large onion diced
  • 85g of fine rolled oats
  • The reserved oils from the roasting tray from the chicken bones
  • Pinch of salt
  • Vegetable garnish for the broth
  • Pickled turnip
  • 1 large naive/ turnip
  • white wine vinegar to taste
  • Salt to season to taste
  • 1/2 tsp of caraway seeds
  • Pinch of cumin
  • Carrot diamonds, baby pearl onions, crispy lovage leaves
  • 1 Large donkey carrot
  • 10 Baby pearl onions
  • 2-3 Sprigs of lovage
  • Splash of olive oil
  • Salt to season


1. Place the chicken bones in a large pot and rinse under cold water to remove any blood.
2. Roughly chop the carrots, onion, celery and garlic and place in the pot.
3. add the aromatics and the salt and bring to the boil.
4. When boiling, reduce the heat to gently simmer and skim off and impurities that have risen to the top of the stock.
5. Cook for 12-16 hours, continuously skimming and cleaning the stock.
6. All the bones and the vegetable by now should be very well cooked and soft in the pot.
7. Allow the stock to cool and pass carefully through a fine sieve.
8. Blast chill and reserve for cooking the broth.
1. Place the chicken bone in a pot, just cover with cold water and add the apple cider vinegar .
2. Bring the chicken bones to the boil and then strain off the water.just to blanch the chicken bones
3. Place the blanched bones into a roasting tray and roast at 185c for 30 minutes or until a dark golden brown colour.
4. Peel and roughly chop the vegetables and place in a medium sized pot and add the reserved pre cooked stock to the pot.
5. Start to gently bring the stock and vegetables to the boil with the roasted bones inside. Once boiling reduce to a simmer and cook for 30 minutes.
6. Check the seasoning and pass through a fine sieve.
7. Season with a splash of whiskey ( smoky peated i.e ardbeg )
8. Allow to cool slightly as not to serve the broth too hot.
1. In a small sauce pot place the leftover fat and roasting juices and heat gently.
2. Add the diced onion and sweat down gently and slowly lightly brown the onion.
3. Now add the fine rolled oats and cook for 20 minutes.
4. Season and reserve on the side for plating
Pickled turnip to garnish
1. Peel the turnip and discard the skin
2. Using a box grater, grate the turnip
3. Season with the vinegar and salt
4. Add the caraway and the cumin
5. Place inside a vac pac bag and seal
6. Allow the sit in the fridge for 3-4 weeks
Carrot diamonds, baby pearl onions, crispy lovage leaves
1. Cut into diamond shapes and cook in the broth prior to serving.
2. Peel the baby onions and cook in the broth prior to serving.
3. Cut the baby pearl onions in half and roast gently in a small non stick pan.
4. Remove the leafs from the stalks of the lovage.
5. Take a ceramic plate and clingfilm it. drizzle some olive oil on the cling film and season lightly with the salt.
6. Place the individual leave flat on the cling filmed plate and microwave for 2-3 minutes
7. Allow to cool before removing from the plate.

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