Premium Chicken Leg And Wing Bones for Soup / Broth - 400g Pack

Cooking Instruction:

To Make Chicken Broth: 1. Rinse the bones in cold water. 2. Heat a heay stock pot with a little olive oil and brown till golden, to give your stock a rich colour and flavour. 3. Add 1 chopped onion, 2 sticks celery and one carrot, plus a pinch of peppercorns and 2-3 bay leaves. 4. Cover the bones with 2 litres water and bring to a simmer. Leave the lid on, but slightly open. 5. Simmer slowly for 2 hours, skimming any froth off the surface. 6. Strain the broth and use as required. Makes approx 1 litre of broth. Stores in the fridge for 1-2 days, or frozen for up to 2 months.