Chicken broth

Enjoy this warming, fragrant chicken broth as the base for your next casserole or risotto, or simple enjoy on it's own as a light soup on a cold winter's evening.
Chicken Broth
3H 15M



1.Place bones in a large saucepan with onion, carrot, celery, leek, turnip, parsnip, parsley sprigs, thyme, bay leaves and peppercorns. Cover with water.
2.Bring to the boil over a high heat and remove any scum and fat that rises to the surface. Reduce heat to low. Cover and simmer for 2-3 hours, skimming surface. Add extra water, if necessary, to ensure bones are always covered. Season to taste.
3.Strain the stock through a fine sieve and cool. If time permits, chill overnight and then remove any fat solids from the surface. Reheat as required and serve hot, sprinkled with the extra parsley.

Related stories