Shredded chicken broth
1 x 1.5kg free-range chicken 2 carrots, peeled, roughly chopped 1/2 bunch celery, roughly chopped 1 brown onion, halved, roughly chopped 3 dried bay leaves 6 whole dried juniper berries 1 teaspoon caraway seeds 3L cold water Salt & freshly ground black pepper 2 tablespoons chopped fresh continental parsley
1. Wash chicken cavity under cold running water. Place chicken, carrot, celery, onion, bay leaves, juniper berries and caraway seeds in a large saucepan. Pour over the water and place over high heat. Bring to the boil. Reduce heat to low and simmer for 2 hours, occasionally skimming the surface with a large metal spoon to remove any fat. Remove from heat. Set aside for 10 minutes to cool. 2. Remove chicken from broth and set aside for 15 minutes or until cool enough to handle. Strain broth through a sieve into a saucepan. Discard carrot mixture. 3. Remove chicken meat from bones. Discard bones and skin. Shred chicken meat and add to the broth. 4. Stir broth over low heat for 5 minutes or until hot. Season with salt and pepper. 5. To serve, ladle broth among serving bowls and sprinkle with parsley.