Chicken bone broth

Belfast Telegraph - - NEWS -

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

METHOD

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.

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