RECIPE: Chicken broth/soup
INGREDIENTS for CHICKEN BONE BROTH:
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