Own your kitchen!

You are not in control of your cooking until you start making your own broth.

This is the basic Chicken Broth Recipe. You can experiment with different herbs, spices and vegetables according to the flavours you are after or the flavours of the final dish you will be preparing with this broth. Changing those will give your final broth the flavours and aromas of the ingredients you have chosen to add to your recipe (this applies to beef and lamb too). This broth will produce light coloured chicken broth.

One thing worth mentioning here, is if you brown the chicken bones/pieces before boiling, by roasting them in the oven, drizzled with olive oil, you will end up with a darker colour broth. Of course this will not only affect the colour, but it will also tremendously enhance the flavour, as the flavour of roasted bones is deeper and stronger than that made with raw bones. Browned broth also usually includes the addition of a small amount of tomato paste, which also enhances the colour and concentrates the flavour. Take a look at the video below as it shows you exactly how.


Serves: 8
  • 1 whole chicken or 2kg organic, free range chicken with bones
  • 1 tbsp DS Organic Extra Virgin Olive Oil
  • 2 medium onions, quartered chopped
  • 2 stalks celery with leaves, roughly chopped
  • 2 carrots roughly chopped
  • 2 fresh sprigs thyme
  • 1 cinnamon stick
  • 1 1/2 tsp salt
  • 10 whole black peppercorns
  • Fresh Parsley sprigs
  • 3 bay leaves
  • 3 cloves garlic, unpeeled, halved
  • 10 cups water


Clean your chicken/ chicken pieces/ chicken bones, and rub them with lemon wedges. Set aside.

Sweat the onion and garlic in a drizzle of olive oil, until translucent but not browned, add the celery and carrots and stir to coat.

Add the chicken pieces, and stir, then add the spices & seasoning and stir all to coat. Add water and cook until the chicken is cooked thoroughly (watch the video for how to know).

Remove from heat. Separate the meat from broth (reserving the broth). Place the chicken pieces in a baking dish, brush tops with a little vegetable oil and set aside for use later.

The broth is now ready for use in your recipe.


You can make larger quantities of your broth, then once cooled, strain the liquid into airtight, freezer safe containers.

Freeze this broth for up to 4 months, ready to use whenever needed.

This is a healthier, and much more flavoursome way to cook, make soups and sauces instead of using stock cubes and processed, store bought varieties that are full of preservatives and other chemicals.

Own your food and control the flavour by making your own.

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