Chicken & Vegetable Broth

Ingredients

• 1 whole chicken (1.5kg) or 500g bone-in thighs
• 2 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 1 leek, sliced
• 1 onion, halved
• 4 garlic cloves, unpeeled
• 2 bay leaves
• 1 tsp peppercorns
• Small bunch flat-leaf parsley
• 2 litres water
• Salt

Method

1. Place chicken in a large pot with all vegetables, bay leaves, peppercorns and parsley stalks.
2. Cover with water and bring slowly to the boil. Skim any foam from the surface.
3. Reduce heat to the lowest simmer. Cook for 1 hour 30 minutes.
4. Remove chicken and shred the meat, discarding skin and bones. Strain the broth through a fine sieve.
5. Return shredded chicken to the clear broth. Season well. Serve with crusty bread or stir in cooked pearl barley.

Tips

Pour cooled broth into ice-cube trays and freeze — perfect for adding flavour to sauces, risottos and gravies.