Such a shame not taking advantage of the leftovers after butchering a free-range chicken. You just need some more basic ingredients and you will have an unbelievably tasteful and natural broth-bouillon to be enjoyed in your recipes.

Chicken Broth

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Chicken Broth

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Keyword: Food Recipes, Pleasures, Sauces

Ingredients

• Backbone, neck, liver and other leftovers after butchering 2 free range Chickens
• 2 Yellow Onions , quartered
• 3 Stalks Celery , roughly chopped
• 3 Carrots , roughly chopped
• 5 cloves Garlic , smashed
• 1 bunch fresh Parsley
• 6 bay leaves
• 1 tablespoon All-Spice Berries
• 1 stick Cinnamon
• 50 ml olive oil
• 5 Litres of Water
• 1 ½ tablespoons Sea Salt
• 1 ½ teaspoons freshly ground Black Pepper

Instructions

• Over high heat in a large pot or casserole add all the ingredients and bring to a boil. Simmer for 1 hour while occasionally stirring.
• Pass through a fine colander pressing on the chicken and veggie chunks to get as much of their flavour.
• Store in 1 Litre containers, either in the freezer or the refrigerator