Townsville Bulletin - Townsville Eye - - Food -

makes about 1 litre (or less if con­cen­trated)


2 whole chicken legs 2 car­rots, cut into thirds 2 cel­ery stalks, halved 1 onion, quar­tered 3 sprigs thyme 3 sprigs flat-leaf pars­ley 2 bay leaves 1 ta­ble­spoon black pep­per­corns 2—3 litres (68—102 fl oz) wa­ter Add the chicken, veg­eta­bles, herbs and pep­per to a large saucepan and cover with the wa­ter. Bring to the boil, then re­duce the heat to a gen­tle sim­mer for 3 hours, skim­ming any im­pu­ri­ties that rise to the sur­face as needed. Strain through a fine mesh sieve and dis­card the solids. Con­tinue to sim­mer to de­sired level of con­cen­trate. RECIPE EX­TRACT FROM SOUPS BY ANNA HELM BAX­TER, RRP $19.99 FROM HARDIE GRANT BOOKS

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