Chicken Broth

Prep Time


Cook Time

40 min




2020 g Country Range Chicken Bouillon Paste

800800 ml cold water

1 1 chicken leg

1 1 shallot, peeled and finely sliced

1 1 clove of garlic, crushed

1 1 carrot, peeled and diced

salt and pepper to taste

Multiply by
  • 1Seal the chicken leg in a hot frying pan until golden brown.
  • 2Make up the chicken stock as per pack instructions, then move the leg into the stock and braise for 1 1/2 hours until the meat is falling off the bone. Remove the leg from the stock and pick the meat away.
  • 3Place a medium sized pan on a medium heat. Once the pan is hot, place a teaspoon of butter in the base and once nutty brown, add the garlic and shallot to sweat.
  • 4Add the carrot and celery to the pan and gently sweat all the vegetables together for 5-10 minutes.
  • 5Place the pearl barley into the vegetable pan and cover with the chicken stock and chicken leg meat. Simmer for 30 minutes.
  • 6Season with salt and pepper and serve with a few celery leaves and some croutons.