Chicken Broth

Name: Chicken Broth
Ingredients: 2 pounds 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

11 ingredients

3 steps

Ingredients

2 pounds 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

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.