Chicken broth

Chicken broth

By
From
Recipes for a Great Life
Makes
2 litres
Photographer
Greg Elms

I always like to have a good home-made broth (or stock) on hand for making soups, sauces or risottos. You can make this broth with chicken bones, or with a whole chicken that then provides a meal in itself to be eaten with the vegetables. You can also use the chicken meat in a risotto, salad or sandwiches.

Ingredients

Quantity Ingredient
1 chicken
or 1.5kg chicken bones
3 litres cold water
3-4 sprigs parsley
2 sprigs thyme
1 small bay leaf
2 medium carrots, each cut into 3 pieces
1 onion, halved
2 celery sticks
or 1 small leek, cut into pieces
1 teaspoon salt
8 black peppercorns, crushed
2 cloves

Method

  1. Place the chicken or chicken bones in a large pot and cover with cold water. Bring to the boil, skimming away any scum that rises to the surface.
  2. Tie the parsley, thyme and bay leaf together with kitchen string to make a bouquet garni. Add to the pot with the carrots, onion, celery, salt, peppercorns and cloves. Bring to a simmer and cook for 50 minutes, uncovered, skimming from time to time.
  3. Strain the broth and allow it to cool completely before refrigerating. When completely cold, spoon off any fat that has solidified on the surface. From here you can freeze the broth for up to 2 months.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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