27/05/2013

Spring Garlic Chicken Broth

Spring Garlic Chicken Broth
Two poussin carcasses, the cooking lemons, a splash of cider vinegar and get it on a low simmer for several hours ...

Several hours later ... the carcasses will have released all their goodness and you'll be left with a very flavoursome and VERY micronutritious broth.

More flavour? I shredded three leaves of wild garlic into it.

Wow! WOW!!!

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