Chicken Broth.
Cook time: 2.5 hours | Prep time: 15 mins | Serves: 8
Ingredients.
1 whole free range chicken
2 onions, chopped into wedges
4 carrots, chopped in half
4 stalks celery, chopped roughly
5 garlic cloves, peeled
1 tablespoon tomato paste
2 tablespoons whole peppercorns
4 bay leaves, dried or fresh
2 tablespoons celtic salt
Optional extras:
6 dried porcini mushrooms
5 parsley stalks
1 tomato
Method.
1. In a large 8-10 litre pot add the chicken, onions, carrots, celery, garlic, tomato paste, peppercorns, bay leaves and salt and optional any extras.
2. Fill the pot up to cover the chicken and vegetables. About 6-7 litres.
3. Bring up to a boil with the lid on. Once it comes up to a boil, remove the lid and gently simmer for 2 - 2.5 hours.
4. Let cool on stovetop. Carefully remove chicken to shred, discard bones. Use a sieve to separate liquid from the vegetables. Decanter into freezer-proof containers or store in a bottle in the firdge for 3 days.
5. Serve with cooked rice, pastina, have as a warm drink.
COOKING NOTES:
Make more gelatinous with two chickens. Will need an 11 litre pot size.
Can also use chicken bones/wings instead of whole chicken
