Chicken broth
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Serves:     litres
Notes from Anna

Chicken broth is packed with nutrients.  It takes a while but couldn't be easier to make and it's a fantastic standby to have in the freezer. You can freeze it for up to 3 months or keep in the fridge for up to 5 days. Defrost fully and then re-heat over a gentle heat.

Chicken broth is a fantastic base for risotti and  soups. Try our risotto with mozzarella, tomato and basil and our tortelloni with homemade chicken broth.



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  1. Put the chicken in a large saucepan and cover it with water. Put the lid on. Place the pan on a very low heat and bring slowly to a gentle simmer. This will take about an hour.
  2. After this time, use a spoon to skim off the foam that has formed on top of the water.
  3. Add the vegetables and ½ teaspoon of salt, put the lid back on and continue simmering on a low heat for a further 45 minutes.
  4. Take the chicken out of the broth and carve the meat off it.
  5. Put the carcass back in the broth and continue cooking for a further 1 hour. Turn the heat off and leave the broth to cool.
  6. Strain the broth through a sieve into a jug or bowl. Refrigerate until needed.

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