This basic chicken broth recipe is a versatile base for soups, stews, and sauces. Easy to make and freezer-friendly.
Ingredients
- 500g chicken* with bones (wings, upper thighs, breast etc.)
- 5 carrots
- 1 parsnip
- 1 parsley root (or turnip)
- 1 slice of celery root
- 1 large onion
- 3 tsp salt
- Parsley leaves
- 4–5 pepper corns
- 3 l water
- *or other poultry meat, beef or veal
- Aside from the carrots and onion, all the other veggies are a bonus as they are not absolutely necessary to make a good bone broth! So, not to worry if you can't get your hands on all of them.
Instructions
- Wash the chicken and peel the onion. Put them in a large pan and add 3 litres of cold water. Cook for half an hour over a medium heat. A white foam will form on the surface so simply skim it off with a spoon.
- Peel the carrots, parsnip and parsley root. Cut the parsnip, parsley root and celery into large chunks and add to the pan, together with the pepper corns. Leave to simmer on a low heat for approximately 2½ hours until the meat can be easily removed from the bone with a fork and all the veggies are cooked. If too much liquid evaporates during cooking, add a glass of water.
- When cooked, remove the vegetables from the pan. Throw away the onion and the celery leaves and keep the rest of the vegetables for another recipe (like a cream soup or a Russian salad). Take out the meat and set aside for other recipes.
- Optional: Strain the liquid in order to have a clear soup.
Notes
The broth can be served straight away with the meat and vegetables or frozen for later use.
