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