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.

  • 15 mins preparation
  • 3 hrs cooking
  • Serves 8
  • Print


Chicken broth
  • 1 kilogram chicken bones (wings or whole carcass)
  • 3 onions, quartered
  • 3 carrots, roughly chopped
  • 2 celery stalks with leaves, roughly chopped
  • 1 leek, trimmed, sliced
  • 1 turnip, roughly chopped
  • 1 parsnip, roughly chopped
  • 4 parsley sprigs, plus extra chopped, to serve
  • 4 thyme sprigs
  • 2 bay leaves, fresh or dried
  • 8 black peppercorns


Chicken broth
  • 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.

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