Eat well with Pete Evans

Make your own chicken bone broth

Make your own chicken stock then pump up the flavour

MEXICAN CHICKEN BROTH WITH AVOCADO

Serves 1

350ml chicken bone broth

(see recipe, this page) 45g (1/4 cup) leftover cooked chicken, finely shredded (optional)

Sea-salt flakes and freshly

ground black pepper

1/4 avocado, sliced lengthways 1/4 tsp Mexican spice mix

(or more to taste)

TO SERVE Coriander sprigs Sliced spring onion Extra virgin olive oil Lime cheeks

STEP 1 Heat broth and chicken

(if using) in a small saucepan until simmering. Season.

STEP 2 Pour broth into a bowl, add avocado and sprinkle over spice mix. Scatter over coriander and spring onion, drizzle with oil and squeeze lime juice over the top. Stir, season and serve.

CHICKEN BONE BROTH

Preparation time 30 mins plus

1 hour standing and overnight chilling Cooking time 12 hours

Makes about 3.5 litres

1–1.5kg bony chicken parts

(I like to use necks, backs, breastbones and wings)

2–4 chicken feet (optional) 2 Tbsp apple cider vinegar

1 large onion, roughly chopped 2 carrots, roughly chopped 3 celery stalks, roughly chopped 2 leeks, white part only,

roughly chopped

1 bulb garlic, cut in half

horizontally

1 Tbsp black peppercorns,

lightly crushed

2 bay leaves

2 large handfuls of flat-leaf

parsley stalks

STEP 1 Put all the ingredients in a stockpot, add 5 litres cold water and let stand for 1 hour to help draw out the nutrients from the chicken bones. Place pot over medium–high heat and bring to the boil, skimming off the scum that rises to the top. Reduce heat to low and simmer for 12–24 hours. The longer you cook the broth, the richer and more flavourful it will be.

STEP 2 Strain broth through a fine sieve into a large container, cover and place in the fridge overnight until fat rises to the top and congeals. Skim off the fat and reserve for cooking – it will keep in the fridge for up to 1 week or in the freezer for up to 3 months. Transfer broth to smaller airtight containers and store in the fridge for 3–4 days or in the freezer for up to 3 months.

MEXICAN CHICKEN BROTH WITH AVOCADO Give your broth extra zing with herbs, spices and a squeeze of tangy lime.