Name: Chicken broth
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 8
Ingredients: 1 kilogram chicken bones (wings or whole carcass); 3 onions, quartered; 3 carrots, roughly chopped; 2 celery stalks with leaves, roughly chopped; 1 leek, trimmed, sliced; 1 turnip, roughly chopped; 1 parsnip, roughly chopped; 4 parsley sprigs, plus extra chopped, to serve; 4 thyme sprigs; 2 bay leaves, fresh or dried; 8 black peppercorns

Chicken broth

Enjoy this warming, fragrant chicken broth as the base for your next casserole or risotto, or simple enjoy on it's own as a light soup on a cold winter's evening.

Serves 8

Prep

15M

Cook

Total

3H 15M

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Ingredients

1 kilogram chicken bones (wings or whole carcass)

3 onions, quartered

3 carrots, roughly chopped

2 celery stalks with leaves, roughly chopped

1 leek, trimmed, sliced

1 turnip, roughly chopped

1 parsnip, roughly chopped

4 parsley sprigs, plus extra chopped, to serve

4 thyme sprigs

2 bay leaves, fresh or dried

8 black peppercorns

Method

1.Place bones in a large saucepan with onion, carrot, celery, leek, turnip, parsnip, parsley sprigs, thyme, bay leaves and peppercorns. Cover with water.

2.Bring to the boil over a high heat and remove any scum and fat that rises to the surface. Reduce heat to low. Cover and simmer for 2-3 hours, skimming surface. Add extra water, if necessary, to ensure bones are always covered. Season to taste.

3.Strain the stock through a fine sieve and cool. If time permits, chill overnight and then remove any fat solids from the surface. Reheat as required and serve hot, sprinkled with the extra parsley.

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Ingredients

Method

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