Chicken Broth
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