Cold Busting Chicken Broth

 

Ingredients

 

100g white rice, cooked

2 celery, cut into large chunks (they will cook through till very soft)

2 to 3 carrots, cut into large chunks (they will cook through till very soft)

70g peas

70g sweetcorn

1 white onion, cut into wedges

2 garlic cloves, leave whole

3 cm ginger, cut into large slices

1 or 2 spring onions, sliced 

1 chicken carcass from a roast

Shredded chicken (taken from the carcass of the chicken)

 

Method

 

Start by cooking your rice. Do this your normal method/as per packet instructions.

 

Next get on with making your fresh chicken stock or broth. Take your carcass and place it into a large saucepan. It needs to be big enough to make sure that the water can reach right up to the top.

 

Add your onion, carrot, celery, ginger and garlic and cover everything with water.

 

Place onto a high heat and bring the water to the boil. Once boiling, turn down to a simmer and leave there for a couple of hours, then turn off.

 

 

When cooled slightly, remove the chicken carcass (making sure you get any small bones that might have fallen) and discard. You now have a wonderful, rich and wholesome stock. If you want the flavour to be slightly more concentrated and strong then increase the heat and reduce the stock by evaporating it down.

 

Add your chicken pieces, peas, sweetcorn and spring onion at this stage.

 

 

When it comes to serving, in a bowl, take a portion of your cooked fluffy white rice and add in ladles of your stock. Try and take all the bits too (all the delicious and soft carrot, peas, sweetcorn, ginger, etc). You want to create a chunky soap.

 

Alternatively you can just add your rice straight into your stock mix, although I prefer to mix rice and stock last minute.

 

Serve warm and watch it disappear.

 

You can keep any leftover stock and freeze for another time.

 

Often if I don't feel like there is enough seasoning in the flavour I add a small amount of Marmite and stir through to give even more depth or flavour.