Chicken Broth to make you feel well and happy!
I want to thank Tracey Tiltman for sending me her delicious recipe for chicken broth, she says, “this recipe is so good for you, it’s always evolving”. I have made it and it was so tasty and comforting, so thank you Tracey and I hope to receive more tasty recipes in future please!
1 Whole chicken (or chicken bones)
1 Onion (quartered)
1/2 Lemon, orange
or lime (cut into 2 wedges)
Add according to taste:
1 Clove of garlic (crushed)
1/2 tsp Turmeric
1/2 tsp Paprika
1/2 tsp Ground coriander
1/2 tsp Cumin
1/2 tsp Sea salt
1/2 tsp Pepper
1 Half inch piece of ginger
1. Combine powdered spices with salt and pepper and rub all over the chicken, drizzle some olive oil and rub again.
2. Stuff chicken with onion and lemon, add garlic and bay leaf if possible.
3. Roast the chicken (but don’t wash up the roasting tray after).
4. Eat the chicken! Try to keep back a little bit of meat on the carcass, so it’s not completely bare. Keep the wings if possible.
5. Put all the bones into the (same) roasting pan – if there are any juices left over from roasting, drain these out and keep aside, including the oils.
6. Remove the onion, garlic, lemon – discard the lemon (makes broth bitter) but throw all the rest into the pan with the bones.
7. Roast the bones for another 20-30 minutes until they start to brown all over.
8. Once out of the oven, put all the bones into a cooking pot. If you have time, put the tray over a medium hob to de-glaze the pan with a little water so that you get all of the goodness out. You can probably do this without heating it if it’s just out of the oven. Scrape everything out to go into the broth! Discard any little burnt bits.
9. Add the root ginger if desired and any left-over juices, half a teaspoon of salt and some pepper (a few peppercorns are also great to throw in).
(Tip: You can also add anything that needs using – half onions sitting in the fridge, bits of leftover roast dinner broccoli, carrots, celery leaves! Personally I prefer to keep the chicken broth pretty pure – it starts to really change the flavour if you add a lot of veg.)
10. Pour over just enough water to pretty much cover the bones – this is roughly 2 litres – and bring to the boil for NO MORE THAN 5-10 minutes.
11. After boiling for 5-10 minutes, reduce the heat to a simmer and cover – leave for a minimum of 2 hours but ideally 3-4 hours.
(Note: If it is allowed to boil for much longer than that, the clear liquid starts to turn visibly whiter from all the connective tissue breaking down – this is effectively turning your beautiful broth into glue, the way it used to be made! Urgh!)
12. Season to taste with extra sea salt. I use around a heaped teaspoon in total which seems like a lot but it tastes bland if it isn’t properly seasoned.
13. Drain liquid into containers before it goes cold and sets. Keep oils as they will keep the broth fresh by creating a seal on top. When drinking broth be careful of oils as they stay REALLY hot! Drain off if preferred. These can be used for frying!
14. Drink broth warm for maximum effect.
Written by Tracey Tiltman.