Traditional broth, seasoned with herbs and garlic
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 2 hours |
| Servings |
litre
|
Ingredients
- 2 pcs Chicken carcasses raw, free range, organic
- 2 pcs Yellow onions large, roughly chopped
- 2 pcs Carrots large, peeled, roughly chopped
- 1 pc Parsnip peeled, roughly chopped
- 10 pcs Parsley stems roughly chopped
- 2 pcs Garlic cloves, peeled, roughly chopped
- 2 pcs Bay leaves
- 10 pcs Black pepper whole corns
- 1 tbsp Salt sea
- 2 Thyme fresh sprigs
- 4 litres Water
- 1 dl White wine
Ingredients
|
Rate this recipe!
|
Instructions
- Put the chicken carcasses including any bones and skin into a large pot and add cold water to completely submerge the chicken
- Bring to a boil and reduce heat to barely simmering. Skim off any foam that comes to the surface, as it builds up, for about 15 minutes
- Add the remaining ingredients and let simmer gently without lid for at least 2 hours
- Remove all solids by straining the stock through a fine-mesh sieve and discard. Use a ladle to press on the solids to extract as much as possible
- Reduce until 1 liter remains
Recipe Notes
Let the stock cool completely before freezing. Will last a week in fridge, and several months in freezer
Freezing in large ice cube trays is very convenient
Two chicken carcasses is roughly 1 kg or twp pounds
You can save raw bones in the freezer until you have stored up enough
Share this Recipe
Recent Comments