Name: Chicken broth
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 8
Ingredients: 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

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.

Serves 8

Prep

15M

Cook

Total

3H 15M

Ingredients

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

Method

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.

Women's Weekly Food

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