+ Well Nourished | Bone Broth Recipe for the soul

Bone broth for the soul

Would you love one reliable immune building, stress combatting, deliciously digestible tonic to nourish the whole family and keep them well through winter?  Well, grandma’s old recipe book is where you will find it – good old fashioned chicken bone broth.  The king of nourishment, nutrition, healing and repair, and it takes only a couple of minutes to prepare!

The use of  bone broths to heal and nourish is steeped in history – chicken broth or ‘Jewish penicillin’ was considered a powerful remedy to fight a respiratory infection.  This is due to many factors including the presence of the powerful immune boosting fat palmitoleic acid, found in the fat of the chicken.  In Chinese medicine, bone broth is considered a potent digestive and blood tonic.  I could write pages on the health benefits of bone broth, it is really THAT good.  Today I’m going to focus on chicken broth though the many healing benefits are common to all meat-based stocks.

Sadly, with the advent of processed ‘stocks’ and stock cubes, bone broths have all but disappeared off the menu in most family homes.  Unfortunately, these processed varieties yield none of the nourishment or healing qualities of the real thing.  It’s time to pull out your biggest pot and start simmering!

So why is real bone broth so nourishing?
Well getting back to digestion, bone broth is not only a very rich source of many bio-available minerals (especially calcium and trace minerals), but it also contains other nutrients which repair the gut, further assisting digestion and all of the other important roles the gut plays.

It is a concentrated source of gelatin which is essential for repairing the gut wall.  If you suffer from any digestive complaints, food sensitivities, allergies, mood disorder or suffer from an autoimmune condition – then you need to consume bone broths regularly.  Gelatin is what makes the broth wobbly or congealed.  The gelatinous consistency of your broth (when cold), lets you know you have succeeded in extracting the good stuff!

Bone broth also provides your body with a group of collagens known to maintain and promote joint function and repair.  You would have heard of glucosamine and chondroitin perhaps, which are two of the many collagens found in bone broth.  These collagens are not only plentiful in bone broth, but they are delivered in a form that your body is able to absorb and benefit from directly.  It’s much more beneficial and allot cheaper than supplementation.

In a last ditch attempt to get you consuming bone broths, I am going to appeal to your sense of vanity!  It is not only the joints that love and need collagen but the hair, skin and nails.  Seeking everlasting youth?  Then this may just be your answer.

As well as collagen and gelatin,  bone broth contains the amino acid glycine.  Your liver is reliant on the availability of glycine to break down toxins.  Drinking bone broth is not only incredibly nourishing, healing and repairing but also detoxifying to your body.

Forget super foods from some far away place, bone broths tick all the boxes and at a fraction of the price.

The best part about making bone broths is that it’s all the cheap cuts of the chicken, that give the best result.  But just one word of warning.  Use only the very best quality produce.  You don’t want to extract a heap of toxins from the bone, its counter productive.  You may pay extra for organic varieties, but the cheap bits really aren’t expensive at all.  Investigate sourcing organic offcuts, I think you’ll be surprised how inexpensive they are.

There are many ways to make bone broth but this is the way I find easiest and one I can incorporate into my routine:

  • Firstly, I buy a big organic chicken to roast for dinner.  I roast up a storm and when I remove it from the oven, I collect any juices from the cavity (into a bowl).
  • Then once the flesh has been served up in a delicious meal, I take the stripped carcass, and even all the bones left over on the plates (it doesn’t matter if they are chewed up, they are going to be boiled), and throw them into the bowl with the reserved juices.
  • I put it in the fridge overnight and the next morning, place them in a big pot with a pack or two of other cheap cuts – think all the gross bits like necks, legs, feet, wings or more carcasses, vegetables, vinegar and simmer all day.

It’s not a pretty process, but it couldn’t be simpler (it literally takes me two minutes to get the vegetables chopped up and on the stove with the carcasses).  I usually get this going as soon as I wake up so I can keep an eye on it until it starts to boil.  Once I’m happy it’s simmering gently, I can forget it until dinner time.  Like many of my other recipes, there are no rules and you can’t possibly stuff this one up.

Makes around 2-3 litres (depending upon the capacity of your pot)

1 or 2 chicken carcass (from last night’s roast or you can buy them)
500 – 700 gram (roughly) of wings, feet, necks or legs (any gristly, boney bits)
2 carrots, roughly chopped (no need to be delicate, just big hunks will do)
2 sticks celery, roughly chopped (I often use the tops with the leaves stripped to reduce waste)
1 stem from the base of the broccoli, roughly chopped (again to reduce waste, plus there is lots of goodness in the stem)
1 onion, peeled and quartered
2 -3 cloves garlic, unpeeled and halved
1 tablespoon apple cider vinegar (helps to extract the gelatin and minerals from the bone)

Optional extras
1 tablespoon dulse flakes (for extra minerals)
Any herbs extra vegetables, things like the stems of herbs or vegetables or any scraps can be thrown in.  I keep the leaves of herbs for salads and garnishes and use the stems I would otherwise throw away in stocks.  I also pick the leaves from my  vegetable patch that are half eaten by caterpillars to add to the stock.

  1. Put all of the above into a big pot and add enough water to fill the pot.  Bring to the boil, then cover and reduce the heat to a very low temperature so that the water is very gently simmering.
  2. Simmer for 3-24 hours, with the lid on.  The longer the better as more of the good stuff is extracted with time (I personally manage around 12 hours).  If a bit of scum develops, just skim it off. I find with organic chicken this is minimal.
  3. You may also need to add a little extra water to top the pot up once it’s been cooking for a while.
  4. Let it cool at room temperature, then strain off the solids.  If there are any meaty bits you can pick them off and use them for lunch or dinner.  Season according to taste.

I fill different sized jars, glass pyrex containers and even ice cube trays with the broth and use for soups, casseroles, risotto or any other dishes needing stock.  The stock will keep in the fridge for up to a week, or can be frozen for up to 3 months.

Let food be thy medicine
Suffering from a digestive disorder, feeling run down or just plain down?  Need nourishing?  Then warm up a small cup of this wonderful tonic daily and attest to its amazing healing power. Healthy gut…healthy body and mind!

For a real immune boost, see my recipe for my Asian Immune Boosting Broth.

I’ve dedicated a whole post to ways to use bone broth (besides soups and casseroles), lots of great ideas you’ll find here.

To develop a richer, fuller flavoured broth, cook off your bones for a few minutes before adding vegetables and water.  This can be done on the stove top or throw them in the oven for 10 minutes.

 Do you love bone broth or do you have a question about this post?  Then post me a comment below, I ‘d love to hear from you.

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  • Roselyn Hunt

    Love the post, it’s fun, informative, and I want to do it!!

    • Thanks Rosie, I hope you do try it. As a lady commented on Facebook – it’s a little addictive!

  • Kellie Taylor

    Hi Georgia. Tried the broth – loved it. Used it for soups and have some stock iceblocks in my freezer. Have you ever made it in a slow cooker – would it work just as well?

    • I haven’t used a slow cooker, mostly because mine isn’t large enough to make the volumes I like, but I know you can. Just place it all in the pot and cook on the lowest possible temperature for about 10 hours or so (I’d probably cook it overnight). Have a play and let me know. The taste and consistency (wobbly when chilled) is your best measure. Like a lady said on Facebook, it is rather addictive. You can just feel the goodness! G x

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  • Bec Secomb

    I’m just in the process of making my broth, delicious so far. Just wondering if I can still use the vegetables? Could I process for baby food or would all the goodness be gone after simmering so long?

    • I hate waste, although many people do eat the remaining vegetables, I find them pretty tasteless and generally give them to my dog. The vitamins and minerals (which are water soluble) will be in the liquid so yes, fibre but not to much else remains in the veg. Won’t hurt to eat though – your call. G x

  • Katherine Prior

    Hi Georgia, I love this website! I thought I read a bone broth recipe using beef bones, was that on here? I can’t seem to find it again.


    • Hi Kat, thanks, so glad you love Well Nourished. For beef broth just substitute the chicken bones (in this recipe) with beef bones, no need for a special recipe. The more bones you use, the richer and more goodness you’ll extract. I just use as many as my pot will take. I also find that beef and lamb broths need a longer cook time (I’d aim for 24 hours). Good luck. G x

      • Katherine Prior

        Thanks Georgia, I actually decided to do that last night and it’s been going for about 14hrs so far in the slow cooker, fingers crossed

  • Kelly Berghella

    This was fantastic! I didn’t have the extra chicken bits, only the carcass from a roast chicken. I just threw in random things I had baked the chicken with: lemon, orange, herbs etc. I put it in the slow cooker on low overnight. Tasted and smelled great this morning. I used it in the brown rice risotto today and have plenty left over to freeze. Thanks so much

    • Good on you. It is such a fantastic way to make the most of a roast. Must admit, I’ve done the same using just a carcass and I love the fact you’ve improvised with other bits and pieces. You really can just throw it all in. G x

  • Katherine Prior

    I’ve made my first chicken broth and it’s not very tasty, although smelled great while cooking. I cooked it for 24hrs in a slow cooker, I did forget to put in vinegar though and it’s not wobbly at all. Do you think I just didn’t cook it long enough? I used a chicken carcass plus it’s bones and 1kg of off cuts I bought, they looked like more carcass, do I need different bones maybe? Also I’m assuming it won’t be as salty as store bought stock?

    • Hi Katherine. A few suggestions.
      For the most flavoursome broth, roast or brown the bones first. Even if its just for 20 minutes the flavour is much more intense (no impact on goodness). Chefs would always do this. I personally use one cooked carcass (from last nights roast) and raw wings.
      The vinegar is a must as it is important for extracting the ‘wobbly’ stuff.
      I tend to use a mix of carcass (1-2) and 5-10 wings. Sometimes the carcass have the big bones removed and I like these for their cartilage.
      Lastly for some reason I don’t get the same consistency (not as wobbly) as a stove top broth with a slow cooker. I have searched high and low for a good reason and yet to find out why. Any suggestions welcome. On cooking forums, many people find the same, others get great results with a slow cooker. 12 hours on the stove top gives me a very wobbly broth.
      Finally, adding Sea Salt REALLY brings out the flavour of the broth. I add it as I go. So if I heat up a cup to drink, I always season it with salt and black pepper. Even if it’s not wobbly, it is still super healing. Congrats on your first, G x

      • Katherine Prior

        Thanks Georgia, I’ll try all that next time!. I’ve made it into chicken noodle soup with some spices and it’s very yummy!

      • Kate

        I know this is from a while ago… I make mine in the slow cooker and it took me countless experiments to get a gel. You definetly need the vinegar, only cook for 12 hours, don’t let it get past a steady simmer and if it does jar the lid slightly and the most important one – the water should be about 1-2cm below the top of your chook bones/veg when you start. I suspect the slow cooker retains all the liquid better than a pot on the stove which can reduces the gel.

  • Brigid

    Hi Georgia,
    I tried the bone broth today. I’m not sure what I did wrong or if it’s meant to be like this but it seems more oily than it should be?
    I roasted a whole chook last night following your marinade recipe. Then put the carcass and remaining pan juice (which was about 3/4 cup worth and quite oily so this may be the reason?!) in my pot with water, veggies etc simmered for a few hours before bed and then most of today. The oil didn’t separate out so I couldn’t skim it off. Any suggestions?
    Thanks 🙂

    • Oh no. Look I think it is probably the pan juices. I generally only add the liquid form the cavity of the chook (I generally use some of the pan juices/fat for gravy).
      To salvage it I would put it in one large pot and refrigerate overnight to see if some of the fats solidify so you can remove it. My broth does have a fair bit of fat too (it’s where all of your fat soluble vitamins and goodies are). If it doesn’t separate, I would think it quite ok to drink, mix through, season with sea salt and pepper and enjoy. G x

      • Brigid

        Thanks so much for the reply Georgia. I’d say it was the pan juices. I was hesitant in adding it but thought with all the water it would be enough to dilute down. But there was quite a lot of oil. Next time I’ll reduce the quantity I think. It’s just a bit too oily for my liking.
        I made an Asian pho out of it so it’s not really separating with all the noodles.
        Thanks again 🙂

  • Thank you for the ins and outs of that. My Mother In Law is using it at the moment for “Leaky Gut” along with many other things … including to put on weight which is what her Naturopath has suggested along with other things.

    It’s reignited something for me as it’s something my Nan used to do all the time. Being Winter, I’ve been making roast chicken and doing pretty well exactly as you’ve mentioned but not added the Cider Vinegar. Great idea!!! I usually add Rosemary or some herb from the garden to my roast so that flavour usually goes in as well and the last time I made it, my chef partner snuck some star anise into the stock while it was simmering as well. I also try and add leaks into the soup as well as it gives a nice depth.

    A number of years back, a chef friend suggested to brown off the onion skins and garlic skins to begin with and any vegetable peelings as well. I’ve been doing that since him suggesting it and I’m quite sure it adds an extra depth. Have you come across anything that might suggest onion skins or garlic skins wouldn’t be a good idea?

    Yum, I think it’s time to make another!

    • Hi Brigitte,
      Yes bone broth is wonderful for digestive insufficiency and to help to restore vitality and the bodies ability to be nourished.
      The limit with bone broth is your imagination. Sometimes I add Asian herbs and spices too. Browning off vegetables and the meat defiantly adds those rich caramelised flavours to the stock. The ACV is critical to extract the gelatine so always add some type of vinegar. It is an absolute staple in my household, G x

  • Pam

    Hi Georgia! I’ve made your bone broth a number of times now but have never used the left over roast carcus. This time around I did & I think some of the cooked skin went in too as well as a bigger than normal splash of AC vinegar. My broth has turned out cloudy not clear like it normally is, do you know if that is that the vinegar or cooked skin that would do that? I’m not sure if its still good to eat?

    • Pam it should be fine – the colour of mine alters often between clear to cloudy and everything in between. I know if it tips to a heavy boil it is definitely less clear. The protein and fat content can vary between batches too and alters the colour. G x

      • Pam

        Awesome! Thanks Georgia. I love your reciepes & all the info you provide. We use a lot of them in our house.

  • Vicki

    Hi Georgia,
    I read this with great interest – I have made my own stock for ever, as my mum did – saves so much money, tastes so much better than anything bought. What I haven’t ever done is simmer it for as long as you suggest, so I look forward to doing that, and adding vinegar. I will tell my mum what nutritional benfits she has been providing unknowingly all these years!

    • Hi Vicki, in this case, mum certainly knows best. I agree, it is one of my most favourite things, nothing bought tastes that good. Glad you’ve been reaping the benefits, all be it unknowingly G x

  • Jenny

    I read that you added probiotics to the broth for your dog. In what form? I presume if I wanted to do that the broth couldn’t be heated.

    • Yes only once luke-warm Jenny – a great way to get probiotics into very young or sick kids and animals. G x

  • Kathryn

    Hi Georgia. I made this one the weekend and it turned out really yummy, although it didn’t become very gelatinous. I may have had too much water in it. Just a quick question though, if I was to freeze it, can it then be used to make a big batch of soup that would then be frozen in meal size portions or would I need to use freshly made broth?

    • Hi Kathryn. How gelatinous it is will depend upon how long you simmer for, water to bone ratio and also the parts of the chook you use (the more grisly the bits the better).
      Good question re re-freeing. I read an article the other day (ex a US health authority) that stated as long as you handle/cook and cool meat properly, it can be safely re-frozen so I’d assume the same for stock. I have to admit I have used frozen broth for dhal/soups and refrozen before (without thinking)- but I’m no food hygiene expert. G x

  • Diahann

    Hi Georgia, I have just found you! What a delight, I can’t wait to navigate your site further and join in the challenges. Just a question. We have moved up to the Gold Coast from Sydney so I was wondering where you get your bones from? Do you go organic or grass fed and finished? I am keen to start making bone broth for my 3 little boys, one of whom will start solids. Appreciate any assistance you can give in directing me to the source of good bones. Kind Regards

    • Hi Diahann, welcome, hope you find some inspiration here. For chicken, I buy one or two whole organic chooks and chicken legs from the butcher at the Palm Beach market (near the ATM) each week. The whole chooks are $20 approx. and the legs about $3 a pack so good value. I cook them and save the bones in the freezer (plus add in a pack of whole legs) or a few frames which I buy from Wray Organic. Lamb bones I buy from Silverwood organics (they deliver lamb packs at a good price that includes bones). Hope this helps G x

      • Diahann

        Brilliant – thank you. Those markets are my local but I must say I haven’t really investigated the meat/poultry options, rather just the fruit and veg. Now that’s all going to change. Thanks a million

      • Diahann

        Sorry – one other question. I regularly make a chicken broth soup and as such boil a whole organic chicken with the vinegar and veg for about 12 hoursd. After that I have been discarding the bones – assuming they have lost their nutritional profile. Is this the case or can I freeze and keep as you suggest to later make bone broth. I promise no more questions for now. Thanks

        • No worries, happy to answer Qu. So I either use just bones (raw or previously roasted) OR I do a whole chook broth where I slow simmer the chook for about 60-90mins, remove the chook and strip the poached meat to eat. I then add the bones back, add a few leftover roast bones from the freezer and top with more water/veg and cook for 12+hrs. So yes if you’ve already cooked it for 12hrs, you’re done with them. I just like to strip the chicken meat off earlier as I find the meat less tasty if simmered the full 12. G x

  • Sally

    Hi Georgia,
    My family is struggling with food intolerances so I am super keen to start them all, especially 3 year old and 8 month old on broth! Both my little ones and myself struggle with FODMAPS, so was wondering if I could leave the onion and garlic out or if it is best to leave it in?
    Thanks Sally

    • Sally – ooopps, sometimes I seem to miss comments so apologies for the very late response. Yes, quite fine to leave out the garlic/onion. It is so versatile, enjoy G x

  • Katie

    Hi Georgia, my dad (80) has just had a fall and broken his hip. I was thinking bone broth would be a good thing to give him to help promote repair, don’t you think? Any other of your fantastic recipes you can recommend for healing/convalescence after an operation? Thanks!

    • Hi Katie, I hope he is okay and I believe bone broth will be just perfect for him. I’ve just recently read about a famous american basketball player who attributes his come back from career ending surgery was due to daily doses of bone broth. It certainly can’t hurt and it is very soothing post op. All the best for a full recovery G x

      • Katie

        Thanks Georgia. I was just reading about that basketball player too! Apparently in the US they have coffee shops and butcher shops that now sell take-away cups of bone broth (www.brodonyc.com) I wonder how long it will take until it catches on here!

        • Yes, would be great Katie. A stall holder at our local market has just started selling little cups of organic beef, thyme and garlic broth. They sell out every week so definitely a market for it G x

  • Renee

    Hi Georgia, My son is 1 and started at daycare 6 weeks ago he has been sick ever since he started 🙁 I know it has a lot to do with his immune system still developing but do you think this will help in any way? He eats very well & I feed him lots from your recipes on here. Unfortunately when he has been getting sick so have I so we are kind of over being hermits and not having the energy to do anything. any tips would be greatly appreciated:) Renee

    • Hi Renee, this would be amazing for his immune system. Both my kids drank bone broth from 6mths. My daughter was in daycare from 5weeks of age and was very rarely sick – caring for her gut with bone broth, probiotics and homeopathic/herbal remedies if she showed any signs of getting sick kept her well. I don’t want to sound like I’m boasting but she had gastro for the first time aged 10yrs and has never been sick (with an respiratory illness) enough to need pandadol or more than a day of rest. I’m also a big fan of hand washing (first thing I make mine do when they get home from school) to keep the bugs out of the house. Simple but really important. Hope this helps a little. This post might also help http://wellnourished.com.au/how-to-stay-well-in-winter/ G x

  • Chaya

    Hi! Thanks so much for the great tips! Question: after the broth cools/solidifies in the container, does the layer of fat at the top also count as part of the “broth”? Or is that used for something else & the broth is what’s underneath? And how much does someone need per day? And/or how much is too much? Thank you!!

    • Chaya, re the fat. For chicken broth, I never remove the fat, lots of good stuff there. With lamb broth, I do chill and remove the fatty solids (it produces quite a lot of fat). How much you drink is entirely up to you. When anyone in my family is unwell, we drink it all day long. Otherwise we have cup or so every few days (I would have it every day though if I could keep on top of making it, because I just love the taste and the way it makes me feel) – especially in the winter months. G x

  • Linda Robinson

    My kids have had this for breakfast two mornings in a row now (together with home grown eggs and avo on sourdough). They love it. My eldest has been a convert for a while now with my youngest (ex weetbix addict) just coming on board – yay! Now the trick is keeping up with demand 🙂

    • Yummo – our favourite breakfast too Linda. Know what you mean re- keeping up with demand, a bit like that here G x

  • Emma Blenman

    I recently bought a pressure cooker and decided to try making a broth in there in an hour. Tasted incredible, looked normal, can I expect the nutritional value to be the same?

  • ADG

    Hi Georgia – if I use a carcass that has been frozen, can I freeze the broth afterwards? Or alternatively, if I make something using frozen broth, can I then freeze the leftovers? Thanks – love your recipes, the brown rice risotto is a family favourite

    • Sorry I overlooked this question somehow. I have researched this as I do both of the above – from what I understand, if the basic measures of hygiene are adhered to, then it is fine. So long as the food is heated, allowed to cool and frozen promptly (then thoroughly reheated) – it is safe. Hope this helps, as I said I do all of the above (for past few decades) with no issues Gx

  • Kathryn Gilbert

    Hi Georgia, I have just made a batch of the bone broth however it is very oily. I couldn’t get organic chicken carcasses, I used supermarket purchased carcasses from Woolworths which were labelled ‘RSPCA Friendly’, whatever that actually means I have no idea. Apart from that I followed your recipe. I have put it back on the stove minus the carcass and vegies and will reduce it down. Do you know why it would be oily? Thanks, Kathryn

    • Kathryn, the amount of fat will depend upon the fattiness of the chicken you are using. A lot of very beneficial nutrients are in the fat so I don’t strain mine (but it’s generally not to bad). If you feel its too much fat, strain off the solids and pop it in the fridge to chill. Once chilled you can easily scrape the fat off the top of it. Reducing it will not remove the fat. G x

      • Kathryn Gilbert

        Thanks for your reply Georgia. It’s not fat as in a solid fat, it is more of an oily taste. It doesn’t seem to have much taste. Maybe I was expecting a chicken soup like flavour lol.

        • Hhm – unusual. I have only made it with organic chicken and it certainly doesn’t lack taste. I would say it does need a good pinch of sea salt to enhance the flavour (for my palate anyway). I’m sorry but I really can’t explain the oily taste. G x

          • Kathryn Gilbert

            Well Georgia, I added some sea salt and voila!!!!! My taste buds are jumping. I also turned a few cups of it into the Asian Immune Boosting Broth with some chicken and rice added. Delicious. Thanks Georgia. Love your work. X

  • Bronwyn

    Georgia, I have just found your site and I want to say, thank you!! As of yet I have not tried any recipes but am really looking forward to trying the vegetable curry. I just wanted to sing the praises of bone broth, I make it and try to use it regularly and really want to incorporate it in a lot more of my cooking. Your Asian Broth sounds incredible and I am very much looking forward to making that as soon as I can. Thanks again for all the amazing information you are sharing with us, your knowledge is incredible and I feel blessed to have found this site.


    • Thanks so much Bronwyn for your feedback and appreciation. Thrilled you are enjoying my recipes and posts, makes my time spent worthwhile G x

  • Tracie

    Hi Georgia, I love your website and recommend it to so many people. Brownies, fruit whip, sunshine slice and your muesli are a staple in our house. I want to make bone broth. I am going to roast an organic chicken each week – can I put the bones in the freezer then pull them out once I have 2 – 3 carcasses to make the broth? If so, would I need to defrost the bones? Many thanks, Tracie

    • Thanks Tracie, thrilled to hear you like it and I really appreciate you sharing my site too. Re- freezing cooked bones, yes that’s exactly what I do. I usually use the bones from two carcasses and one pack of (raw) organic wings or legs for one big pot. No I don’t defrost any of it (cooked or raw) – I just add water, vinegar and veg and bring to the boil then reduce to slow simmer. enjoy G x

  • judy

    Love the website and info.

    Can I use a slow cooker for this broth? Would it have the same nutritional value?

  • Kimberly

    Hi – I have some frozen Boston’s raw organic chicken carcasses to use. should roast these first? How long for and at what temp? how many should I use for stock? Thanks!

    • Hi Kimberley, Either way is fine – roasted bone does give a nicer flavour but either is good nutritionally. If you roast, 200 degrees until cooked. How many you use will depend on the size of your pot and how much water you use. I usually fill my largest post with as many bones/ veggies as will fit and fill with water. Minimum of 2-3 carcasses as a rough idea. G x

  • Rebecca

    Hi Georgia, we LOVE your recipes – thank you! Is there any chance you’ve tried making this broth starting with a whole chicken, then removing the meat a few hours in once it’s poached to use for other things? Cheers! Rebecca

    • Yes – I certainly have done this before. I usually add a few more carcasses or bones after removing the meat from the poached chicken. It’s really nice adding ginger/ lemongrass (if you are after an Asian flavoured chook/ broth). Enjoy x

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