Chicken Broth.
Cook time: 2.5 hours | Prep time: 10 mins | Serves: 8
Ingredients.
1 whole chicken
2 onions, chopped into wedges
4 carrots, chopped in half
4 stalks celery, chopped roughly
5 garlic cloves, peeled
1 tablespoon tomato paste
1 tablespoon peppercorns
4 bay leaves, dried or fresh
1 tablespoon salt
Optional extras:
6 dried porcini mushrooms
5 parsley stalks
1 tomato
Method.
1. In a large 10 litre pot add the chicken, onions, carrots, celery, garlic, tomato paste, peppercorns, bay leaves and salt and any extras.
2. Fill the pot up to cover the chicken and vegetables. About 6 litres.
3. Bring up to a boil with the lid on. Once it comes up to a boil, remove the lid and gently simmer for 2 - 2.5 hours.
4. Let cool. Remove chicken to shred and discard bones. Use a sieve to separate liquid from the vegetables and shred the chicken. Decanter then into freezer-proof containers. Should get 4-5 litres.
5. Serve with cooked rice or pastina.
