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Chicken Bone Broth

As seasonal cold and flu closes in on us, make use of your roast chicken carcasses and batch up this powerful broth to help heal you through winter months. Freeze down surplus portions for an emergency supply!

fuelled-by-macros-hakuna-frittata-recipe


Serves 4

 

Ingredients


  • 1 onion

  • 4 garlic cloves

  • 2 leeks

  • 1 carrot

  • 4 stalks of celery

  • 2 stalks lemon grass

  • 1 tsp black peppercorns

  • 12cm ginger

  • 1 tbsp olive oil

  • 1½ tsp ground turmeric

  • 1 chicken carcass left over from your roast dinner!

  • 3 litres of tap water

  • 4 sprigs thyme

  • 2 bay leaves

 

Method


  1. Halve the onion and heat a dry non-stick frying pan. Cook the onion, cut side down for 8 minutes on medium heat (the bottom of the onion may become browned).

  2. Meanwhile, chop the leeks, carrots, celery, and lemongrass into 1 inch (3cm) pieces. Crush the peppercorns with a spoon and peel the ginger and cut into slices.

  3. Heat the oil in a large soup pot and fry the ground turmeric for 30 seconds. Place the chicken carcass in the pot and pour in the water, then bring to the boil. Scoop off any foam with a spoon.

  4. Next, add in all the vegetables, pepper, thyme, bay leaves and half of the lemongrass, and half of the ginger and gently simmer for 2 hours on low heat. Scrape off any foam with a spoon.

  5. Add the rest of the ginger and lemongrass and let it simmer for 45 minutes on low heat.

  6. Remove the chicken carcass, ginger and lemongrass. Strain the broth before serving



Allow to cool to room temperature before freezing.

 

Nutrition









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