Recipe: Best Ever Immunity Broth
Sunday roasts have remained a constant in my life; from Lancashire to London to Sydney, even in 30+˚C, you’ll smell freshly roasted chicken from half a mile away from my home.
Today, I roast chicken just for the bones. Just for the broth. Just so I can boil my daughter’s pasta, rice and potatoes in this immune boosting liquid gold. She inhales the chicken too, of course.
Using your largest pan or stock pot, add:
- 1-2 roast chicken carcasses (+feet if your butcher has any hanging around. Roast with the bird)
- 7 peppercorns
- 2 bay leaves
- Celery stalk
- Leek: wash, chop into three
- Onion: halved
- Garlic: head, halved
- Parsley stalks: rinsed
- Turmeric: finger sized, roughly chop
- Ginger: finger sized, roughly chop
- Place all ingredients in a large pan and top up with cold water, until an inch or so from the top
- Bring to boil. Turn down immediately. Add cold water. Skim scum
- Simmer on very low heat so the surface is barely breaking.
- Leave on stove for 4-24 hours depending on desired strength and size of pot. Or place in the oven, 100˚C. No lid - you can top up with a little more water if needed.
- Remove from heat. Pass through fine sieve/chinois. Store in fridge for a few days. Freeze in jelly moulds or ice cube trays. Use within a couple of months.
Drink. Base for soups/broths and sauces. Boil pasta, rice and potatoes in it for super nutritious kids’ meals.