We are avid Master Chef fans, and the goal of all sauces, jus, and broths is to extract as much flavour from them as you can. This means no packet sauces and no flour to make a thickened feel! It means doing it the natural way, and this means making use of all of the ingredients and treating them with the respect that they deserve. I did not want to follow a recipe because I like to try things on my own and lets be honest we have watched about 7 seasons (gasp – that’s way too many hours on the couch I know) and so I know the basic concept by memory. The result blew me away and I will always (within reason of course) be making natural broths from now on. Absolutely delicious. Lost for words.
- 1x pack of chicken peices
- 3x celery sticks, sliced
- 2x red onions, diced
- Half a butternut, cubed
- 3x carrots, peeled and sliced
- Soy sauce
- 250ml-500ml White wine
- Pepper and salt
- Mixed herbs
- Chicken spice
- 2x chicken stock cubes
Turn your oven up to 180 degrees celsius. Place chicken pieces onto a roasting pan and rub some olive oil, chicken spice, salt, pepper and mixed herbs onto your pieces. Cook for approximately 25-30 minutes. Do not worry if the meat is still slightly pink inside as the chicken will finish cooking in the broth.
Place pieces onto a bread board and debone your chicken, taking all the meat off of the bone. Place the white meat into a separate bowl, and the chicken skin and bones back into the roasting dish that the chicken was cooking in.
Chop up your vegetables: celery, carrots, and onion and place them into a pot. Make sure that any juices from the roasting pan are also placed into your pot.
Place your veg, bones, white meat, and fat into the pot. Turn stove top up to about 6 and pour in your white wine. The amount of white wine you pour in is up to your own personal preference. The alcohol boils out, adding a rich and delicious flavour to your soup. Pour boiling water into a cup and mix in 2 chicken stocks. Add to the mixture. The amount of liquid should be just above level to your veg and meat contents.
Season and mix together.
Turn the stove plate down to a simmer, around 3. Place your cubed pieces of butternut into the mixture at this point and it will become soft. Allow the mixture to simmer down, until the broth becomes full of colour. Taste along the way. Should allow mixture to simmer for minimum 30 minutes. Taste taste taste and when you are happy with the taste then your soup is ready.
Last thing that you need to do of course is strain the broth and take out all the bones, as their job is done! Place a sieve (or if you have a strainer then use that) over a pot, and pour all of the contents into the sieve and the broth will strain itself into the pot. Take out the bones, as well as the chicken skin. Place the rest of the contents back into the broth (white meat and vegetables). If you want to cut up some of the skin and put it into the soup then do that, but i prefer just white meat.
Your soup is now complete. Very master chef! Enjoy!