Chicken Broth

Ingredients

• chicken bones from whole chicken
• 1 litre chicken stock
• 1 onion, chopped
• 1 garlic clove, crushed
• 50g red lentils
• 2 celery sticks, chopped
• 2 carrots, chopped
• 1 tbsp chopped fresh parsley, to garnish

Cooking Instructions

1. Place the chicken bones in a large saucepan. Add the remaining ingredients except the parsley and bring to the boil. Reduce the heat and simmer gently for 30 minutes until the vegetables and lentils are soft.
2. Remove the chicken bones with a slotted spoon. Just before serving, stir in the parsley and spoon the broth into bowls. Alternatively, leave to cool, then store in a suitable container in the refrigerator (use within 3 days) or the freezer.
3. If freezing, leave a 1cm-2.5cm headspace in the container to allow room for the broth to expand.

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