Ingredients :
- 1 whole chicken
- 1 few Bay leaves
- small handful of whole peppercorns
- 1 T-ish parsely
- 1 copped onion
- 3 chopped carrots
- 3 ribs of chopped celery
- large pinch of red pepper flake
- I had some left over raw Brussel sprouts, so threw them in too
- 1 little olive oil
Method :
- Heat the oil in a large stock pot on medium high. Sweat veggies for a few minutes
- Put the chicken and everything else in the pot, cover with water
- Bring to a boil, reduce to a simmer, cover, stop by now and then to skim fat and foam off the top
- Cook for about an hour, remove the bird, strip the meat and set aside, put all the skin and bones back in the pot. Cook 2 more hours.
- Strain through a seive or collander into a bowl. Toss the solids. You"re done.
- Options : put the broth in the fridge and skim off any fat solids, use the strained meat in soup later
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