Granny’s Chicken Broth
This chicken broth isn’t just a Winter warmer, it’s perfect for all seasons. It tastes just like your Granny made it.
Servings Prep Time
4people 10minutes
Cook Time
80minutes
Servings Prep Time
4people 10minutes
Cook Time
80minutes
Ingredients
  • 1 onionsliced
  • 2 carrotspeeled and grated
  • 3sticks celerypeeled to remove stringy bits, and finely chopped
  • 1 leekwashed and sliced
  • 2cloves garlicsliced
  • 50g long grain rice
  • Oil and a knob of butter
  • The stock and reserved meat
Chicken Stock
  • 1 chicken carcass and any trimmings
  • 1 carrotpeeled and chopped
  • 1 onionpeeled and sliced
  • 3sticks celerywashed and chopped
  • oil for frying
  • 2litres water
Instructions
  1. In a deep sauce pan put 2 tablespoons of oil and place over a moderate heat.
  2. Add the cut up carcass to the pan and cover.
  3. Next add the onion and vegetables and fry off for 3mins.
  4. Next add the water and bring to a simmer, cooking for 40-60 mins.
  5. Strain off the veg and chicken, pick any meat off the carcass and put in soup later.
  6. In a deep sauce pan put some oil and the knob of butter – once melted add the onions and garlic and soften.
  7. Next add the leeks, carrots and celery and cook over a low heat for 3/4 mins.
  8. Then add the rice, chicken meat and stock and simmer for 25 mins.
  9. Season with salt and pepper, add chopped parsley and serve.