Chicken Broth

Name: Chicken Broth
Ingredients: 300 g chicken breast, on the bone; 1 medium onion, peeled and halved; 1 medium carrots, peeled and roughly chopped; 6-8 None black peppercorns; 1-2 None bay leaves; 140 g sweetcorn; None None Worcestershire sauce; None None chopped parsley, for garnish

8 ingredients

3 steps

Ingredients

300 g chicken breast, on the bone
1 medium onion, peeled and halved
1 medium carrots, peeled and roughly chopped
6-8 None black peppercorns
1-2 None bay leaves
140 g sweetcorn
None None Worcestershire sauce
None None chopped parsley, for garnish

Directions

1

Place 3 cups of water in a saucepan with the chicken breast, onion, carrot, peppercorns, bay leaf and a pinch of salt. Bring to a boil, cover and simmer over medium heat for about 30 minutes.
2

Take the chicken from the pan and allow to cool slightly. Remove the skin, pull the meat off the bones and cut into bite sized pieces. Pour the broth through a sieve and return to the heat for 8 minutes.
3

2 minutes before the end, add the corn and chicken pieces to the pan. Add a few splashes of worcestershire sauce to taste, season with salt and pepper. Serve with a sprinkle of chopped parsley.