Chicken Broth


RECIPE: Chicken broth/soup



1 whole chicken

2 onion - chopped into quarter's

3 carrots - chopped roughly 

1 potato - peeled and cut in half

4 celery stalk's - chopped roughly

2 garlic cloves - whole

2 teaspoon of tomato paste

1 tablespoon peppercorns

3 bay leaves - fresh 

1 tablespoon of salt


1. In a large saucepan, put 2 tablespoon's of water and put in onions, carrots, potato, celery and garlic. Stir for 5 minutes and then add the whole chicken and bay leaves. Add 7 litres of water, add tomato paste, peppercorns and put lid on and bring to the boil. Then bring down to a simmer with lid off. Simmer for 2.5 - 3 hours. 

2. Let cool, use a sieve to separate liquid to the vegetables and shred chicken. Decanter liquid and shredded chicken into container's. Should get 7-8 container's. Then freeze.

Serve with cooked rice or pasta. Serve with thyme leaves, parsley and parmesan