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Ingredients
- 2kg chicken carcasses
- 2 celery sticks, roughly chopped
- 1 leek, roughly chopped
- 1tbsp black peppercorns
- juice of ½ lemon
- 2 sprigs of rosemary
Instructions
Put the all the ingredients into a deep pan and cover with 3 ½ litres cold water, cover with a lid and bring to the boil.Reduce the heat to a simmer and cook with the lid on for 5-6 hours, skimming any scum that rises to the top as it cooks.Strain the broth and serve, or reheat to piping hot when needed. This will last for up to a week in the fridge.
Notes
Stir through soft herbs to serve to mix it up!