Chicken Soup/Broth Recipe
This is the version of bone broth that I make, often on a weekly basis during the winter months. I use it as a base for soups and add to gravy and chilli but there are many other ways you could use it.
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- 1 organic chicken carcass (best with some meat still on the bone)
- 3 x organic celery stalks, chopped
- 1 red onion, roughly chopped
- 3 organic carrots, roughly chopped
- 2 tbsp of apple cider vinegar (with mother)
- 10-12 black peppercorn
- 1 bay leaf
- 1 clove of garlic
- a large handful of fresh parsley
- 1 tsp of sea salt
- Place the chicken carcass in a large pot with a lid, cover with 3 litres of water
- Add the chopped celery, carrots, onion, peppercorns, apple cider vinegar, sea salt and bay leaf
- Bring to the boil on the hob and then reduce to a simmer
- Place the lid on the pot and simmer at a low heat for 2.5-3 hours.
- Add the garlic and parsley 15-20 minutes before the end of the cooking time
- Allow to cool slightly and the use a sieve to strain the broth, discarding the bones and vegetables. You will then be left with a clear broth which can be used in soups, sauces, rice/quinoa dishes, stews, gravies or sipped on its own.
- Store in the fridge for up to 7 days or freeze (for up to 6 months) and use as required. Once chilled it will turn to a soft jelly which thins again once heated
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