Chicken Broth

Chicken Broth

  • Carcass
  • 4
  • 1 hour 40
  • Easy
In this recipe, we’ll guide you through crafting a heart-warming Chicken Broth that’s full of goodness, using the carcass to create a flavourful base. By utilising the entire bird, you’re not just enjoying a delicious meal, but you’re also embracing a mindful approach to cooking. To have any leftovers for another meal is a complete bonus! This is a perfect recipe for leftovers, especially putting the meat and carcass to best use post- Sunday Roast. We use the stripped chicken carcass to make a delicious base for soups and general cooking. We’re big fans of gut friendly foods and packing in as many nutrients into the family diet as possible! We hope this inspires you to make the most of your ingredients - because great food starts with great ingredients!

Ingredients

Recommended Ingredients 

  • 1 chicken carcass
  • 1 onion
  • 2 celery stalks
  • 1 carrot
  • 1 garlic clove
  • 1 bay leaf

Method

  1. Add the carcass to a large stock pot, cover it with approximately 1.5 litres of water and add the rest of the ingredients. Simmer gently for a good hour or more.
  2. Leave it to cool, before straining the chicken stock. It should give you a lovely clear liquid. This will give you a great base for your recipes. It can vary in colour - sometimes darker than others, but don’t be put off, as both are good.
  3. Once strained transfer the stock into an air-tight container and store in the fridge for up to 4 days, or you can freeze it for up to 3 months.

There are no real rules to making Chicken broth – you can add any left-over veggies, herbs or peelings you have in the house to the pot.

You can even make a wholesome drink using a full chicken for a more flavoursome dish and add a multitude of fresh herbs, ginger, garlic, lemon grass, anything you have to hand. This changes the flavour of the stock, but if you’re using it as a base, it just adds extra deliciousness and goodness!

Recipe courtesy of @Stephs_fooddiary