CHICKEN BROTH FOR SWEET DREAMS

THIS is a gut-soothing chicken broth, full of vital nutrients.

SERVES 4 (makes 1.5 litres) 170 calories

l 500g organic chicken wings and/ or leftover roasted chicken l 1 onion, peeled and quartered l 1 medium carrot, well scrubbed, trimmed, sliced

l 2 sticks celery, trimmed and cut into 2cm lengths l 4 garlic cloves, peeled and halved l 50g piece fresh root ginger, peeled and thinly sliced

l ½ tsp Chinese five-spice powder PLACE the chicken wings in a large saucepan with the onion, carrot, celery, garlic, ginger and five- spice powder. (If using leftover roast chicken, discard any skin and take any meat off the bones, refrigerate in a covered bowl. Place the remaining carcass in the saucepan.) Pour over 2 litres cold water to cover all the ingredients and cover with a lid. Place over the heat and bring to a very gentle simmer (the water should be barely bubbling) and cook for at least 4 hours, but up to 6 hours if you have the time. Skim off foam that rises to the surface and top up the water, if needed. Ladle the stock through a fine sieve into a large bowl or saucepan. Save any usable pieces of chicken meat from the bones and discard the rest. Serve the broth with the reserved meat, use as stock or cool completely before covering and placing in the fridge or freezing. COOK’S TIP: You can prepare the stock in a slow cooker for several hours or overnight. Refer to the manufacturer’s guidelines for correct quantities of water for the best results.