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Shredded chicken broth
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Prep Time:
12 minutes
Cook Time:
125 minutes
Total Time:
137 minutes
Ingredients:
  • 1 x 1.5kg (size 15) free-range chicken
  • 2 carrots, peeled, roughly chopped
  • 1/2 bunch celery, roughly chopped
  • 1 brown onion, halved, roughly chopped
  • 3 dried bay leaves
  • 6 whole dried juniper berries
  • 1 tsp caraway seeds
  • 3L (12 cups) cold water
  • Salt & freshly ground black pepper
  • 40.00 ml chopped fresh continental parsley
Instructions:
  • Rinse chicken cavity under cold running water. Combine chicken, carrot, celery, onion, bay leaves, juniper berries, and caraway seeds in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to low and simmer for 2 hours, skimming occasionally with a large metal spoon to remove fat. Let cool for 10 minutes before serving.
  • Let the chicken cool for 15 minutes. Strain the broth into a saucepan, discarding the carrots.
  • Separate tender chicken meat from the bones, ensuring no bones or skin remain. Shred the succulent chicken and mix it into the flavorful broth.
  • Gently simmer broth for 5 minutes or until steaming. Season to taste with salt and pepper.
  • When ready to serve, divide the flavorful broth among bowls and garnish with fresh parsley.

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