Chicken Broth
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
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