Chicken Broth

Name: Chicken Broth
Ingredients: 2 lbs chicken bones (wings or whole carcass); 3 None onions, quartered; 3 None carrots, roughly chopped; 2 None celery stalks with leaves, roughly chopped; 1 None leek, trimmed, sliced; 1 None turnip, roughly chopped; 1 None parsnip, roughly chopped; 4 None parsley sprigs, plus extra chopped, to serve; 4 None thyme sprigs; 2 None bay leaves, fresh or dried; 8 None black peppercorns

11 ingredients

3 steps

Ingredients

2 lbs chicken bones (wings or whole carcass)
3 None onions, quartered
3 None carrots, roughly chopped
2 None celery stalks with leaves, roughly chopped
1 None leek, trimmed, sliced
1 None turnip, roughly chopped
1 None parsnip, roughly chopped
4 None parsley sprigs, plus extra chopped, to serve
4 None thyme sprigs
2 None bay leaves, fresh or dried
8 None black peppercorns

Directions

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 a 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.