Updated: Jan 16
I've been cooking up a storm whilst in semi COVID-19 lockdown. My favourite dish to cook at the moment has been chicken broth which can then be used as the base for a chicken soup.
Home made chicken broth is great to boost your immune system, god knows we all need an immune system boost right now! Not to mention home made bone broth is like gold for your gut!
I have a big family so this recipe serves 6 people generously! If you're cooking for fewer people, you can freeze the broth to use within three months. Use this broth in my my Hearty Green Chicken Soup, Click Here for the recipe.
Prep: 30 mins
Cooking time: 6 hours
Serves: 6-8 people
Skill level: Intermediate
Whole chicken quartered (organic preferred)
Drizzle of olive oil
4 large brown onions, chopped into quarters
4 large cloves of peeled garlic, chopped into chunks
Generous chunk of ginger, chopped
1 leek, peeled and chopped
5 large carrots skin on, cut into chunks
1 parsnip quartered
2 turnips skin on, cut into chunks
3 celery stalks with leaves, halved
8 stalks, fresh thyme
15 whole black peppercorns
5 bay leaves
Salt to taste
1. To begin, pour a generous drizzle of olive oil into an extra-large pot (the larger the surface area; the better). On medium heat, add onions.
2. Once onions have browned slightly; add the garlic, ginger and leek. Due to the uneven shapes and sizes of the vegetables they will cook at different rates so keep your eye on them.
3. Next, wash and quarter the whole chicken.
To do this take a cleaver knife (or very sharp butchers’ knife) and score down the centre back of the chicken (this gives you a guide of where to cut).
Next, make one very quick and hard slice along the cutting line using the required pressure to break through the ribs and bones.
The chicken should now be severed in half.
Repeat the process of scoring and cutting the chicken this time in the centre of each half, between the leg and the wing.
Now your chicken is in quarters.
4. Once vegetables have browned nicely and aromatic add the quartered chicken and char until until skin is golden.
5. Add all remaining ingredients (carrots, celery, turnips, parsnips, thyme, peppercorns and bay leaves) and fill pot with enough water to cover the chicken.
6. Cover with a lid and bring to a boil for at least two hours. Remove any foam that rises to the top of the broth with a ladle.
7. Ensuring chicken is cooked remove the chicken from the pot and set aside to cool (keep broth simmering). Remove all meat from the chicken and allow to cool before refrigerating.
8. Take all the bones from the chicken and with a butcher’s knife cut each bone in half. This allows the bone marrow to seep into the broth (bone marrow works wonders for your gut!). Add all the chopped bones back into the broth and simmer for a further four hours.
9. Finely strain your broth, discard of any bones and vegetables and use immediately for best results.