Chicken Bone Broth

CHICKEN BONE BROTH
MAKES 4 LITRES
Everyone loves the humble chicken bone broth and it is by far my favourite broth to make. Often whe people start to
include broths in their diet, they try beef first, find it too strong in flavour and give up Chicken broth is lighter, more
subtle and so yummy – in fact, as I write this, the bones from last nights roast chicken are simmering away in a pot on
the stove. My daughters had a cup of broth this morning for breakfast with their eggs and veggies, and I enjoy it any
time of the day.
See overleaf for pressure and slow cooker instructions.
2.5 kg bony chicken parts (such as necks, breastbones and wings)
2-4 chicken feet (optional)
2 tablespoons apple cider vinegar
1 large onion, roughly chopped
2 carrots, roughly chopped
3 celery stalks, roughly chopped
1 leek, white part only, rinsed well and roughly chopped
1 garlic bulb, broken into cloves
1 tablespoon black peppercorns, lightly crushed
2 large handfuls of flat- leaf parsley, leaves and stalks
Place the chicken pieces in a stockpot or very large saucepan. Add 5 litres of cold water, the vinegar, onion, carrot,
celery, leek, garlic, peppercorns and parsley.

Place the stockpot or pan over medium-high heat and bring to the boil, skimming off the scum that forms on the
surface. Reduce the heat to low and simmer for 6-12 hours. The longer you cook the broth the more the flavour
develops.
Allow the broth to cool slightly, then strain through a fine sieve into a large storage container. Cover and place in the
fridge until the fat rises to the top and congeals.
Skim off this layer of fat (it is a fantastic, stable cooking fat) and store it in a glass storage container in the fridge for
up to 2 weeks – use it for frying and sautéing.
Transfer the broth to smaller airtight containers and store in the refrigerator for up to 4 days or freeze for up to 3
months.
TIPS
Store the broth in glass jars or containers.
Always freeze a portion or two, so you have backup broth on hand.
When freezing broth in glass, to prevent the storage container breaking:
• Do not fill to the brim – leave a couple of centimetres at the top to allow the liquid to expand.
• Pop the lid on loosely until the liquid has frozen, then cap tightly.

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Chicken Bone Broth

CHICKEN BONE BROTH MAKES 4 LITRES Everyone loves the humble chicken bone broth and it is by far my favourite broth to make. Often whe people start to include broths in their diet, they try beef first, find it too strong in flavour and give up Chicken broth is lighter, more subtle and so yummy

Read More »
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