SIMPLE CHICKEN BROTH
Chicken broth is so versatile, as you can enjoy it on its own, use it as a base for soups or to flavour stir-fries. I often buy a whole chicken, portion it up and freeze it for future use, and keep the carcass to make broth. Using a roast chicken carcass makes for a more intense broth; using raw bones makes a lighter broth.
Serves 4
2 raw chicken carcasses
1½ litres water
1 tsp whole black peppercorns
1 onion, quartered (unpeeled)
8g slice of fresh root ginger, unpeeled
Place the chicken carcasses in a saucepan, pour boiling water over them and bring the water back up to the boil. Boil over a high heat for 5 minutes then pour off the water. This helps get rid of any impurities in the broth.
Pour 1½ litres of fresh water into the saucepan and bring it up to the boil. Turn down the heat and add the peppercorns, onion and ginger. Cover and simmer for 1½ hours.
Remove and discard the carcasses. Pass the broth through a fine-mesh sieve and leave to cool.
TIP: The broth will keep for 2 days in the fridge, or can be frozen for up to 2 months.
