Roast chicken brodo

Disclaimer: to be completely honest the below ingredients are instructions are pretty vague because I usually cook by feeling. However, I think it's pretty hard to stuff up, so give it a go.


Ingredients:

1kg of fresh chicken wings

300gr of chicken necks

2 carrots roughly chopped

2-4 celery sticks roughly chopped

1 brown onion quartered

2-4 cloves of garlic squashed

1 birds eye chilli chopped (optional)

2 tbsp on olive oil

salt and pepper

4 litres of water

Thyme or other herbs


Makes approx 3 ltrs

 

Method:

  1. Preheat oven to 200C.

  2. Add the chicken and all the veg into a baking tray, rub with oil, season to taste and roast until golden (40-50 minutes).

  3. Scrape juices and caramelised bits into a slow cooker add herbs (optional) and 4 litres cold water. Set to high and skim the scum from surface regularly. Allow to cook for 4-5 hours.

  4. Strain into a bowl or container. You can either freeze this for later, store in the fridge for a few days or consume immediately.



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