Quick Chicken Bone Broth

Most food trends that hit our shores originate from New York City even though we are top of the culinary list. Bone broth is by no means a new food item, it is the base of all cuisines from french to even Vietnamese but made into a new food trend by a chef who opened an eatery called Brodo in New York, specialising in beef, chicken and turkey broths with new style additions like fresh ginger, roasted garlic and pickled chillies. The main attraction in bone broth is the collagen know to plump skin and improve hair quality while boosting the immune.

I made a quick one with chicken legs in the hope the high vitamin, collagen and mineral content in the soup cures my flu. I added fresh grated ginger, parsley, coriander and a squeeze of lime at the end to freshen it up and cut the richness but it may be used in your gravy, risotto's, Ramen noodles, and as a base for an even more flavourful soup.

Quick Chicken Bone broth

serves 2

1 pk free range chicken legs 500g

1/2 onion, chopped

15ml olive oil blend

2 garlic cloves, chopped

2 celery stalks, finely sliced

2 carrots, cut in 4 longways then cut into cubes

3 baby marrow, cut the same as the carrot

2 sprigs thyme

squeeze of lemon

salt

few sprigs flat leaf parsley

few sprigs coriander

squeeze of lime

thumb size piece of ginger

Fry the chicken, onion and garlic in a pot until the onions are softened, the chicken does not need any colour, just to release some of the fat.

add the carrots, celery and baby marrow and the thyme leaves, fry for 2 minutes and then top up with a litre of cold water. Add 5ml salt and a squeeze of lemon.

Bring to the boil and simmer for 30-45 minutes, skim the top every 10 minutes.

Remove the legs from the soup and shred the meat, ad back into the pot and adjust the seasoning.

Serve with a lime wedge, fresh grated ginger and chopped parsley and coriander.

Recipe and pictures by Tamsyn Wells