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Ingredients

  • 3-4 chicken frames
  • 4 litres of water
  • 2 carrots
  • 2 onions
  • 1 head of fennel greens
  • 3 cloves garlic
  • 3-4 bay leaves
  • 4 sprigs of thyme
  • Salt and pepper

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CHICKEN BROTH WITH WINTER GREENS

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Method

  • Use your largest stock pot or a slow cooker, add all ingredients to it, and bring it to a boil
  • Reduce the heat and simmer for 4 hours
  • The longer it is cooked the more flavour you will get from the chicken
  • Taste the broth and season as needed
  • The broth needs to be strained at least twice to get a clean clear liquid
  • Wash the pot and pour the stock back into it
  • The greens will be decided on the day of the market due to available of the produce
  • Cabbage, broccoli, Chinese cabbage, leeks, and fennel
  • Vegetables are to be sliced finely and added to the hot broth cook for 10 minutes and taste to season
  • Serve with your favourite crusty bread from the market

Comments

Recipe by: Amy Dougherty