Chicken broth

So, now that I roasted and ate the chicken (see my previous post), I had a carcass left over which I used to make what I initially intended to make: chicken broth.

To make the broth, chuck all vegetables, bones and leftover meat in a pot. Cut a garlic bulb in half and roughly slice up three thumbs of ginger. Add these to the pot. Pour in 100ml white wine and top up with water. Add salt & pepper. Bring this to the boil and let it simmer for at least one hour, preferably more.

Once you think the broth has enough flavour, pass it through a sieve. You can use it straight away or keep it for a few days in the fridge or a few weeks in the freezer.

 

 

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One thought on “Chicken broth

  1. Pingback: Risotto with carrots, peas and ginger chicken broth « Lennart's recipes

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