Chicken Broth.

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Cook time: 2.5 hours | Prep time: 15 mins | Serves: 8

Ingredients.

• 1 whole free range chicken

• 2 onions, chopped into wedges

• 6 garlic cloves, peeled

• 2 carrots, halved

• 2 stalks celery, halved

• 2 tablespoons whole peppercorns

• 6 bay leaves, dried or fresh 

• 2 tablespoons sea salt

• 6 dried porcini mushrooms

• 5 parsley stalks

Optional extras - leftover’s in the vegetable draw:

• tomato

• leek

• fennel

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Method.

1. In a large 7-8 litre pot add the chicken, onions, carrots, celery, bay leaves, peppercorns, garlic, porcini mushrooms and salt. 

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 hours. 

4. Let cool on the stovetop. Carefully remove chicken to shred, discard bones. Use a sieve to separate liquid from the vegetables. Decanter liquid into freezer-proof containers or store in a bottle in the fridge for 3 days.

5. Serve with cooked rice, pastina, and have as a warm drink.

COOKING NOTES:

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.

Enjoy! Amanda x