Roast Chicken Bone Broth With Vegetables And Herb Dumplings

Roast Chicken Carcasse Broth
  • 4 servings
  • 30 minutes to prepare
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Ingredients

  • 1 leftover roast chicken carcass
  • 2 bay leaves
  • Sprig of thyme
  • 3 garlic cloves
  • 1Ltr water
  • 50g soaked barley
  • 1 carrot, finely sliced
  • 1 onion, finely diced
  • 2 spring onions, finely sliced
  • 1 celery stick, finely sliced
  • For The Dumplings:
  • 100g self-raising flour
  • 50g suet
  • 1tsp chives, chopped
  • 1tsp parsley, chopped
  • 1/4 tsp mixed herbs
  • 1tsp salt
  • 3tbsp water
  • Salt and pepper to taste

Instructions

Method

  1. Pick all the meat off the carcass and keep to one side.
  2. Place the carcass, skin and all the meat juices in a saucepan with the bay leaves, thyme, garlic and cover with 1 litre of cold water and bring to the boil. Simmer for 30 minutes.
  3. Strain the stock into another saucepan and add the soaked barley and all the washed sliced vegetables and simmer for a further 30 minutes.
  4. Whilst the broth is simmering, place all the dumpling ingredients in a bowl and make a well in the middle. Add the water and form a dough.
  5. Roll into small balls and drop into the simmering broth and cook for 5-6 minutes until they are fully cooked.
  6. Add the picked chicken and season with salt and pepper.

Chef’s Tip:

Keep the chicken carcasses in the freezer then you can make a bigger quantity to batch cook. Super easy to reheat from frozen.

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