Chicken Broth.
Cook time: 2.5 hours | Prep time: 15 mins | Serves: 8
Ingredients.
1 whole free range chicken
2 onions, chopped into wedges
4 garlic cloves, peeled
4 carrots, chopped into 1/3’s
4 stalks celery, chopped into 1/3’s
1 tablespoon tomato paste
2 tablespoons whole peppercorns
4 bay leaves, dried or fresh
2 tablespoons celtic salt
Optional extras - leftover’s in the vegetable draw:
6 dried porcini mushrooms
5 parsley stalks
1 tomato
leek
fennel
Method.
1. In a large 7-8 litre pot add the chicken, onions, garlic, carrots, celery, tomato paste, peppercorns, bay leaves and salt and optional any extras.
2. Fill the pot up to cover the chicken and vegetables. About 4-5 litres.
3. Bring up to a boil. Once it comes up to a boil, remove the lid and gently simmer for 2.5-3 hours.
4. Let cool on stovetop. Carefully remove chicken to shred, discard bones. Use a sieve to separate liquid from the vegetables. Decanter into freezer-proof containers or store in a bottle in the fridge for 3 days.
5. Serve with cooked rice, pastina, have as a warm drink.
COOKING NOTES:
Make more gelatinous with two chickens. Will need an 10 litre pot for this
Can also use chicken bones/wings instead of whole chicken
Puree leftover vegetables and place into ice cubes to add to soups and casseroles for more flavour.
