Home-made free-range chicken broth
We make our chicken broth with free-range,Thirlmere chicken carcasses and feet (great for boosting the stock's gelatinous quality), diced vegetables, herbs, garlic and peppercorns, which we simmer very gently overnight before straining.
Our broth sets into a lovely clear, light golden jelly which can then be used in a multitude of ways. Please note, we use no salt in our broth so that it can be reduced for use in sauces; you may wish to add salt if you're using it as a soup base or to drink on its own.
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Defrost then heat gently in a saucepan or microwave-safe container in a microwave oven, stirring once or twice until piping hot.
Defrost information: defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process.