Chicken Broth

Written by Mark Coles - Follow on Google+ | Facebook | Twitter




Strip a cooked chicken of its meat keeping the legs and wings whole (the bones from these will add flavour during cooking) or use chicken breast or thighs

1 whole onion, quartered

Sliced spring cabbage – the pointy one has a sweet delicate flavour

Handful of dried porcini mushrooms

4-5 whole peppercorns

Couple of bay leafs

Bouquet Garni

Pint of Water

1.       Add chicken meat, legs and wings to pan along with the onion

2.       Cover with water – use approx 1 pint (but add as much as you like depending on how much meat you have)

3.       Add the peppercorns, bay leafs and boquet garni

4.       Place lid on pan and bring to simmering point - simmer for about 40mins

5.       Strain the broth into a jug and put on one side

6.       Remove the bay leafs, boquet garni, bones and any skin from the chicken meat

7.       Return broth and meat to pan, add porcini mushrooms and sliced cabbage and simmer again for about 15 mins

8.       Season to taste and serve

Experiment by adding other spices and veg for different flavours eg. Add chilli flakes or Pak Choi and Chinese spice could work well too.

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