If you are willing make your own broth, instead of reaching for a couple of stock cubes – this is my easy version to make from scratch.
INGREDIENTS
Chicken carcass – once been cut up and skin removed
1 Large onion cut into 1/4 pieces
2 – 4 garlic cloves (sliced or grated)
2 carrots – cleaned but leave skin & stalks on
1 Celery sticks chopped into 3rds
1 leek Cut into 1/4 pieces
1 Parsnip cut into 1/4 pieces (optional)
Handful of sprigs of rosemary & thyme (or 2 teasp. of powdered version)
Handful fresh parsley – chopped (or teasp. of powdered version)
2 – 3 teasp. ground black pepper
2 – 3 Litres water
A Splash of wine vinegar
Pinch of salt & black pepper to season at regular intervals. Keep taste testing to ensure not to much
Once you have cut up you chicken into pieces these are your basic vegetable ingredients.
Add all other ingredients with the chicken carcass into a deep pan.
Start to boil hard for a couple of hours.
Slow simmer for about 3 – 4 hours. Remember to keep tasting. The liquid should reduce and have a more depth of flavour.
Drain liquid and contents into a colander / sieve over a bowl to separate from the stock. For a more consomme and clearer result – strain the liquid through muslin.
Leaving you with chicken broth that can be used for various dishes and soups.
I hope this has been helpful.
FOR MORE RECIPES please click below:
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Meat & Chicken Dishes
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