Bone broths are a fantastic source of minerals and amino acids, one of very few foods containing collagen – essential for healthy skin, hair, nails and bones. It has anti-inflammatory amino properties, a healthy balance of minerals and electrolytes and is gentle and healing for the stomach and gut – great for anyone with digestive disorders. Use broth as it is for a light soup drink or make your favourite soup or casserole recipe using it as stock. The chicken from this recipe will be delicious and tender; use it to make a chicken salad, or cut up and added to the broth with chopped vegetables to make a chicken soup
1 chicken, approx. 1.3Kg (3lb)
1 Leek or onion, roughly chopped (no need to peel the onion and the tough, outer leaves of the leek can be used as long as they are scrubbed clean)
1-2 sticks celery, roughly chopped
1-2 carrots, roughly chopped (no need to peel, or top & tail, just wash well)
Other vegetable trimmings if available, like parsley or mushroom stalks
1tsp sea salt
2 bay leaves
- Put the vegetables in a large pot, place the chicken on top and cover with cold water. Add peppercorns, bay leaves and salt.
- Cover and bring to the boil, then simmer for about an hour and a half
- Turn off the heat and leave the chicken in the stock overnight or for several hours until it cools down.
- Place in the fridge and when well chilled, skim fat from top of the liquid.
- Remove the chicken, strain the stock. Bring to the boil and simmer to reduce the stock down to make a tasty broth.