Chicken bone broth
SERVES 4 WHAT YOU’LL NEED
1 x roughly 1.5kg chicken
2 celery sticks, chopped
1 carrot, peeled and chopped 1 onion, peeled and sliced
3 sprigs thyme
3 bay leaves
1/2 lemon, plus another 1/2, pared For the noodles:
4 nests rice vermicelli noodles 2 red chillies, sliced
4 spring onions, sliced Handful of fresh coriander leaves
Add all the broth ingredients except the lemon to a large pan with a lid, then add the half lemon and pared zest. Add cold water to roughly 4cm above the top of the chicken. Bring to boil then cover and reduce the heat. Simmer for one hour 20 minutes or until the chicken is cooked through.
Take the chicken out of the pan, remove meat from the bones and shred.
Return carcass to pan and continue to simmer with lid on for five hours. Store meat in fridge while this cooks.
Bring to room temperature before serving. When the broth has finished cooking, divide the noodle nests between four bowls, along with 130g shredded chicken and top with most of the remaining noodle ingredients.
Strain broth through a sieve and season. You want it piping hot, so reheat if necessary. Pour into bowls and leave for a couple of minutes for the noodles to cook. Top with the remaining coriander, spring onions and chilli.