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    Chicken broth

    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

    12 peppercorns

    1tsp sea salt

    2 bay leaves

    1. Put the vegetables in a large pot, place the chicken on top and cover with cold water. Add peppercorns, bay leaves and salt.
    2. Cover and bring to the boil, then simmer for about an hour and a half
    3. Turn off the heat and leave the chicken in the stock overnight or for several hours until it cools down.
    4. Place in the fridge and when well chilled, skim fat from top of the liquid.
    5. Remove the chicken, strain the stock. Bring to the boil and simmer to reduce the stock down to make a tasty broth.