Homemade chicken broth

‘Bouillon de poulet maison’

The other Saturday we bought a delicious whole chicken, locally farmed —poulet fermier jaune (label rouge), so after two days of oven baked chicken, we kept the carcasse for a warming chicken soup. It’s easy, but be ready to keep the heat on for a good long 5 hours. Add seasonal veggies (we used our produces from the association AMAP, which allow us to buy direct from the farmers) and any rest of the chair (here I also added chickpea pasta) and voilà, a delicious and nutri-ful meal.

Extra virgin Olive oil

  • 2 Garlic
  • Carrot
  • 1/2 Onion
  • 1/4 celery root
  • Thyme
  • 4 Laurier leaves
  • Salt and pepper
  • 1 teaspoon apple cider vinegar
  • Carcasse of chicken

Put all above with 1,5-2 liters of water, wait until boil, turn down the heat and let it simmer for 4-5 hours. At the end you’ll have only 1/4 of liquid–concentrated broth. Cook carrots, celery, potatoes, garlic and onions with olive oil in a different pan, and add it into the broth with cooked pasta or leftover chicken. I put all this on pressure cook for another 30 minutes.