There’s nothing more comforting that a warm bowl of broth on cold winter days or when you’re feeling a touch of the flu.
My dad always made this when we had been bed ridden and hadn’t eaten for days but now that I have to fend for myself I’ve discovered it’s actually very simple to make, even when you’re feeling miserable and grotty.
Ingredients (serves 2-3):
Put the chicken legs in a large pan. Peel one onion and cut it in half and place in the pan with one celery stick, one carrot, the bay leaves and salt & pepper.
Pour in cold water until covering a few centimetres above the chicken. Bring the water up to boiling and then reduce the heat. Leave it to simmer for 30 mins.
Remove the vegetables and chicken, dispose of the onion, celery and bay leaves. I kept the carrot as it hadn’t over cooked and I could chop it up for the soup.
If you have time its best to leave it to cool over night and skim the fat off when it hardens but if you’re impatient like me you can remove a lot of it by straining the water through a sieve and 2 paper towels.
Pull the chicken off the bones, avoid any fatty bits and the skin. Chop up the potato in quarters or large chunks, slice up a celery stick and the carrot and thinly slice half an onion. Place back in the pan with the stock and simmer for another 15 mins or until the potatoes are cooked. Do not over cook them as you don’t want it all to turn to mush.
Finish with a large handful of chopped fresh parsley and salt and pepper to taste.