Chicken broth with garlic and parsley

2013-10-13 16.15.52 2013-10-13 15.52.04 2013-10-13 15.37.05

If you are feeling under the weather or need a pick me up then this is the answer. My eighty plus year old uncle recently shared the secret to his longevity as being the regular consumption of this delicious broth, so l decided to have a go at making it and it is amazing!

First off l bought a really good quality organic chicken which l cooked and used for a couple of meals. With the leftover carcass make a delicious chicken stock. If you haven’t done it before then this is what to do:

Place the chicken carcass in a large stainless steel pot and cover with cold water. Add the following to the pot:

1 onion chopped up

2 or 3 celery sticks chopped into a few pieces

2 medium sized carrots chopped up

several bay leaves

a small dash of white vinegar

A couple of pinches of black peppercorns

Put the lid on and bring to the boil. Let the pot simmer most of the day. Strain so just the liquid is left. I used a stainless steel sieve and carefully poured the hot liquid into a big heat proof container (or use another saucepan).

To make the soup smash a section of garlic and place in a bowl. Use a ladle to fill the bowl with soup and watch as the garlic infuses into the soup. The smell is amazing. Place some roughly chopped flat leaf parsley into the bowl. Serve.

Note: This recipe makes several litres of stock. This can be placed into small containers and frozen for later use. Alternatively divide the stock into two and place the first half in the fridge/freezer and with the second half put it back on the stove and add extra vegetables such as pumpkin, celery, carrot and cauliflower to make a yummy chicken and vegetable soup.


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