Bone nourishing broth

Chicken broth

1 medium chicken// 1 medium onion, peeled and quartered// 2 inch knob of ginger// 2 big cloves of garlic, peeled// 2 medium carrots// 1 parsnip// 1 leek - white part only sliced// and if you have any sad looking parsley or fresh of course add.

Find a pot big enough for your chicken and veg. 

Rinse the chicken under cold water then place the chicken in the pot with all the ingredients and 3 litres of water.

Bring to the boil, then turn down heat and leave to simmer for 3 hours.

The meat will fall off the bones.

Lift the chicken out of the pot carefully and take the meat off the bone and save.

Have another clean pot or big bowl and place a colander over to strain the stock into.

With the gathered vegetables give it a little press to get as much of the liquid as possible.

Season with salt and pepper.

You can make a nice broth with the stock and add the chicken, some fresh veg, noodles or potato.

You can also store the broth in the fridge for 5 days or freeze for 3 months.

This broth can be added to any dish you make which requires a stock. 

Shitake Broth (vegan)

1 medium white onion, peeled and roughly chopped// 2 leeks, white part only sliced// 2 tablespoons of olive oil// 1 cup of dried shiitake mushrooms// 1 cup of white mushrooms// 2 strips of kombu// 2 carrots chopped roughly// 4 medium mushrooms// 2 whole garlic cloves//1 star anise// 3 cloves// 1 cinnamon stock//  2 cups of chopped green cabbage// 1 bunch of parsley// 2 tablespoon lemon zest.

In a medium pot brown the onion and leeks with a pinch of salt to help brown.

Add all the mushrooms and kombu, and other veg and spices  (except cabbage & parsley) with 3 litres of water. 

Bring to the boil and then simmer for an hour, covered.

Add the cabbage and parsley and lemon zest for another 20 minutes.

Grab another pot or big clean bowl and place a colander over to strain  the broth contents.

Season with salt and pepper.

This can be enjoyed straight away as it is or add noodles, more mushrooms, and vegetables.

Also this can be stored in the fridge for 5 days or freezer for 3 months and can be used for any recipe that requires stock.