Free range casserole chicken for bone broth

Free range casserole chicken for bone broth

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This is a free range hen, that has produced free range eggs. When simmered slowly it makes a lavish chicken stock with much more flavour than the stock from a roasting chicken. Casserole chicken requires long slow cooking in liquid in a pot but will reward your trouble with sumptuous flavour. .
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Our Price: £5.00

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To make free range chicken bone broth. Joint your hen into legs, wings, breast (cut into 6 pieces per bird). Place the meat in a large deep pan, and add a peeled onion, a couple of peeled carrots, some bay leaves, and some thyme if you like it. Cover the meat and vegetables with cold water. Bring the whole thing to the boil, then turn down to a really low simmer - just enough to keep the top of the liquid moving slightly. Simmer for 7 - 8 hours, top up the liquid as needed so the meat and vegetables are constantly covered. At the end of this cooking time, strain the whole thing, retaining the liquid and setting the meat aside. You can eat the meat with some freshly cooked root vegetables and potatoes. Refrigerate the broth and use within 24 hours. If reheating the broth make sure you bring it back up to the boil, and simmer it for 5 minutes to ensure it is properly reheated. If not using immediately, pour the broth into tupperware containers, cover securely and freeze in handy size portions.