Recipe | Chicken & Lemongrass Bone Broth
15 May 2017
Winter is coming! As the temperature drops, we’re bidding farewell to our summer bods and pigging out on comfort food. Thankfully the healthy angels at Wilde Kitchen have provided us with a recipe for their delicious, nourishing Chicken and Lemongrass Bone Broth. This recipe makes up to 1.5 litres so you can make in BULK so you’ve always got a delicious supply at hand on a chilly evening. Like everything at Wilde Kitchen it’s gluten-free and paleo inspired… get in our bellies! Makes 1-1.5L Ingredients 1 bag Chicken Frames/Carcass (ask you local butcher) 5 Chicken Wings 2 Onions Quartered ½ Bunch Celery Roughly Chopped 3 Carrots Roughly Chopped 2 stalks Lemongrass chopped and bruised 6 whole Black Peppercorns 2 Star Anise 2 Bay Leaf Method Heat oven to 200 degrees. Place chicken wings on a lined baking tray and bake until golden brown (this will enhance your chicken flavour in the broth). In large stock pot, add all ingredients except wings and cover with cold water. Place on stove and slowly bring to the boil. Add in browned chicken wings. Reduce heat to a slow simmer and cook for 4-5hours. Remove from heat and strain broth. Return strained liquid back to the stove and simmer for a further 30mins – 1hrs until you are happy with the flavour. Bone Broth should be consumed within 2-3 days or frozen. Broth should always be reheated by bringing to the boil. This recipe could also been done in a slow cooker on high for 6-8hours. Amounts may vary due to the size of your slow cooker.