The broth is full of essential free amino acids and minerals. It will keep for a few days in the fridge or can be frozen. I use it in soups, stews, risottos, curries or just heated up as a nutritious warming drink (add a little miso, black pepper and grated ginger or with a few rice noodles and some of the shredded chicken). The chicken meat can be used in lots of dishes such as stir-fries, risottos, salads or for snacking.
- 1 whole free range / organic chicken
- 2-3 litres cold filtered water
- 1-2 tbsp apple cider vinegar
- 1 large onion coarsely chopped or 2 leeks coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 3 celery stalks, coarsely chopped
- 3 cloves garlic, sliced
- 1 inch ginger root, grated
- 1 tsp black peppercorns
- 1 tsp sea salt
- bay leaf, parsley, thyme, rosemary
Place all the ingredients in a large pan and completely cover with water. Bring to the boil and cover with lid and simmer, depending on the size of your chicken, for between 1- 2 hours until the chicken is cooked.
When the chicken is cooked remove it gently from the pan and strip off the meat – return the bones/carcass back to water and continue to simmer for another 2-3 hours at a low temperature.
Strain off the broth and low to cool. I usually use what I need right away and then freeze the rest into 500ml portions.