Chicken Broth

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

The liquor in which a chicken has been boiled, with a stock cube for added flavouring, or home-made stock from a chicken carcass should be used as the basis for this tasty broth. Save any scraps of cooked chicken to add as well.


  • 100 g/4 oz carrots
  • 2 medium-sized onions
  • 2


Peel the carrots and cut into matchstick-thin slices. Peel and shred the onions. Wash and shred the leeks and the celery. Melt the butter in a large saucepan, add the prepared vegetables and sauté gently to soften but not brown. Add the hot chicken stock and the bouquet garni. Cover with a lid and simmer gently until the vegetables are tender.

Remove the bouquet garni and taste the brot