Broth Tips
Broth can be stored in the fridge for up to 1 week but also freezes brilliantly. Freeze in big portions to be the base of soups, risottos and curries. You can also freeze in smaller portions in an ice cube tray or other small containers to provide added nutrition and a flavour boost when cooking vegetables.
Seasoning is the important final step when making a broth you’ll be sipping on from a mug. Salt unlocks all that lovely flavour you’ve cultivated in the hours of simmering. Use a good quality salt and season well. Broths will often need more salt than you think.
If you’ll be using the broth in cooking, it’s up to you whether to season it or leave it until you add salt to your final dish.
Simple Asian Broth
This broth is incredibly simple but deliver a gorgeous clean flavour that lends itself perfectly to being the base of many Asian broth-based dishes (like our wonton soup recipe). We like to make broth with the leftover carcass after roasting a whole chicken. This no waste approach is a fantastic way to have the leftovers from one dish get you started on the next delicious meal.
Ingredients
1 chicken carcass, all meat removed
1 whole spring onion
Method
Place the chicken bones and spring onion in a large pot. Cover with 5–6 litres of water. Bring to a boil, removing any scum that comes to the surface. Reduce the temperature to a gentle simmer and cook for 6–8 hours. Strain well, season generously and store in the fridge for up to one week. Can be frozen for up to 6 months.
Rich Homestyle Broth
This method uses a whole raw chicken as the base. It’s such a great way to use the whole bird and have both the perfectly cooked chicken (that can be used in lots of dishes, like salads and chicken soup) and also the wonderfully tasty broth.
Ingredients
1 large Bird & Barrow Whole Raw Chicken
2 brown onions, cut into quarters
1 head garlic, sliced across the top
2 medium carrots, cut into chunks
1 stalk celery
15 whole black peppercorns
Handful parsley stalks (optional)
1 tbsp dried dill tips (optional)
Method
Place the chicken and all the other ingredients except the dill and parsley. Cover with 5–6 litres of water. Bring to a boil, removing any scum that comes to the surface. Reduce the temperature to a gentle simmer and cook for 1 hour. Very carefully lift the chicken from the water and remove all the meat. Place the skin and bones back in the water and simmer for 6–8 hours. Strain the broth well, season generously and store in the fridge for up to one week. Can be frozen for up to 6 months.
Turmeric and Ginger Broth
This gorgeous golden broth is perfect for sipping when you’re feeling unwell or in need of a cosy pick me up. It also makes a great base for soups and curries.
Ingredients
1 leftover roast chicken carcass, meat all removed
1 thumb-size piece ginger root, peeled and cut into chunks
1 thumb-size piece of fresh turmeric root, peeled and cut into chunks
3 cloves garlic, peeled
1 spring onion
10 peppercorns
Method
Place the chicken bones, ginger, turmeric, garlic, spring onion and peppercorns in a large pot. Cover with 5–6 litres of water. Bring to a boil, removing any scum that comes to the surface. Reduce the temperature to a simmer and cook for 6–8 hours. Strain well, season generously and store in the fridge for up to one week. Can be frozen for up to 6 months.
