Chicken Broth

Ingredients:

1kg chicken carcass and chicken giblets or trimmings
2 onions, sliced into rings
1/2 tsp black peppercorns
1/2 tsp allspice berries
6 cloves
2 bayleaves
2 carrots, quartered
2 celery sticks (with leaves)
4 sprigs of parsley
2 sprigs of thyme
4l water
olive oil

Method:

Break apart the chicken carcass and crack open the long bones. Arrange in a baking dish and drizzle a little olive oil over the top. Transfer to an oven pre-heated to 180°C and roast until the bones begin to sizzle (about 15 minutes). At this point add the onions and stir into the fat at the base of the dish. Return to the oven and keep roasting until the bones are dark (about 30 minutes).

At this point remove the dish from the oven and turn its contents into a large stockpot. Add the peppercorns, allspice, cloves, bayleaves, carrots, celery, parsley, thyme and water. Bring the mixture to a boil, reduce to a simmer then cover the pan and cook gently for about 150 minutes, or until the volume has reduced by half. When done, remove the bones and dig out any marrow you can, ensuring this goes into the broth.

Take off the heat and allow to cool then pass through a fine-meshed strainer. Turn the broth into a bowl, cover with clingfilm (plastic wrap) and refrigerate over night. The following day, remove the solid fat from the surface. Either use the broth immediately or freeze in small portions ready for later use.

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Chicken Broth

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