Chicken Broth

Cooking Time
40

Portions
4

Ingredients

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• g Country Range Chicken Bouillon Paste
• ml cold water
• g chicken leg
• g shallot, peeled and finely sliced
• g clove of garlic, crushed
• g carrot, peeled and diced
• g stick of celery, diced
• g pearl barley salt and pepper to taste

• 1

  Step 1

  Seal the chicken leg in a hot frying pan until golden brown.
• 2

  Step 2

  Make up the chicken stock as per pack instructions, then move the leg into the stock and braise for 1 1/2 hours until the meat is falling off the bone. Remove the leg from the stock and pick the meat away.
• 3

  Step 3

  Place a medium sized pan on a medium heat. Once the pan is hot, place a teaspoon of butter in the base and once nutty brown, add the garlic and shallot to sweat.
• 4

  Step 4

  Add the carrot and celery to the pan and gently sweat all the vegetables together for 5-10 minutes.
• 5

  Step 5

  Place the pearl barley into the vegetable pan and cover with the chicken stock and chicken leg meat. Simmer for 30 minutes.
• 6

  Step 6

  Season with salt and pepper and serve with a few celery leaves and some croutons.

Ingredients

• 20 g Country Range Chicken Bouillon Paste
• 800 ml cold water
• 1 g chicken leg
• 1 g shallot, peeled and finely sliced
• 1 g clove of garlic, crushed
• 1 g carrot, peeled and diced
• 1 g stick of celery, diced
• 50 g pearl barley salt and pepper to taste