Cooking chicken broth

Chicken Broth

Course Sauces & Broths
Cuisine Fusion
Calories 28 kcal

Ingredients
  

  • 1 kg Chicken carcasses or wings
  • 1 Carrot, cut into chunks
  • 1 Onion, skin on, cut into quarters
  • 1 Leek, cut into chunks
  • 1 Stick of celery, cut into chunks
  • 6 Garlic cloves bashed
  • 50 g Ginger
  • 2 Fresh parsley stalks
  • 2 Fresh sprigs of thyme
  • 1 Sprig of bay leaf
  • 5 Peppercorns
  • 5 Habanero peppers (2 red and 2 yellow) optional

Instructions
 

  • Add all the ingredients to a large saucepan with a pinch of salt then cover with 2 litres of water.
  • Bring to the boil, then reduce to a simmer and cook for 3 hours (Carefully remove the habanero chilli ensuring they do not burst after one hour if a mild spice factor preferred)
  • Burst the habanero chilli/peppers for a hotter spice factor
  • Pass through all through a sieve
  • Let cool down and then transfer either to a large freezer bag or bowl with a lid
  • Put in a refrigerator for 3- 4 hours
  • The fat will congeal at the top
  • Remove it and throw away
  • Then divide the remainder into ten 100ml portions and store in the fridge or freezer and use for cooking

Notes

Will keep in the fridge for a week and for three months in the freezer

Nutrition

Serving: 100ml servingCalories: 28kcal
Keyword Afrofusion
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