-
Put the chicken in the largest
lidded pan you own.
-
Add the rest of the
ingredients and enough water to just cover them.
-
Bring to a boil over a high
heat. Skim off any foam with and discard.
-
As soon as the water boils,
turn the heat down to a very low simmer. Partially cover
the pan and leave to cook gently for 1 – 1½ hours, until
the meat is falling off the bones.
-
Remove the chicken and
vegetables from the pot and put aside.
-
Pour the broth through a sieve
into another pot. Discard the herbs and peppercorns.
-
Taste it and if the flavour is
good then season with salt. If it is watery, return the
bones and cartilage to the pot and simmer for another hour
before straining out.
-
Separate the chicken from the
bones and tear into pieces. Slice the carrots into 2cm
thick discs, cool and refrigerate until serving. Discard
the other veg.
-
When you have finished
simmering, cool the broth and refrigerate overnight. In
the morning, skim off the fat from the surface.
-
Discard or keep for roast
potatoes or matzah balls.
-
Taste and season with salt. If
it needs more flavour, rapid boil for about 10 to 15 mins
to reduce water content. When you are happy with the
flavour, serve it with the reserved chicken and vegetables
and a sprinkle of chopped parsley.
DAILY
DINNERS 
