DOWN TO THE BONE

The intense flavour of this master stock is in part owed to the poaching of the whole chicken. However, the leftover carcass of a roast chicken (or the bones of individual chicken pieces), simmered in water with your choice of aromatics for several hours will produce a hearty bone broth that can be consumed straight, or incorporated into countless recipes. While cooking, remove any froth or foam on top of the water with a large spoon and once cool, strain the broth through a fine mesh strainer into a clean pot. The broth can be frozen or kept in the refrigerator for up to 5 days. The health benefits of broth range from healing gut issues to calming joint inflammation, reducing the severity of cold and flus and strengthening hair and nails.