Simple Chicken Broth
If you require some TLC, you have come to the right recipe. No longer just an old wives tale or favourite of all Jewish grandmothers – there is actually science to back up the healing, immune-boosting and congestion-clearing properties of bone broths. This recipe uses a fresh chicken, but you can also chuck the remaining carcass of a roasted chicken (sans stuffing!) into a slow-cooker with the same ingredients, and leave it to simmer gently for 24-48 hours. Absolutely delicious!
Servings
8-12
Cook Time
24hrs
Servings
8-12
Cook Time
24hrs
Ingredients
Instructions
  1. Place chicken in a pot with cold water, vinegar and all vegetables except the parsley and garlic.
  2. Bring slowly to a boil, reduce heat, cover and simmer for an hour until meat is tender.
  3. Carefully remove the whole chicken with a slotted spoon and take off the meat, reserving it for later or for use in sandwiches, rice or pasta dishes.
  4. Place the bones back into the stock and simmer for several hours, preferably 24-48 hours. Longer cooking provides a richer, more nutritious broth.
  5. Once ready, strain the stock by pouring the soup through a sieve into a separate pot to remove bones, vegetables and peppercorns.
  6. Add the parsley and garlic and simmer for a further 10 mins. Let cool and keep the stock in the fridge or freezer, recording the date and type of stock on the label.
  7. To make a soup, add a variety of chopped vegetables to the stock and simmer for 15 minutes. Just before serving add some of the reserved and chopped chicken and heat through.