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Chicken Broth Recipe Using Chinese Herbs

Place in Crock Pot:

1 onion, halved (leaving the skin on gives the soup a lovely natural colour)
3 cloves of garlic, smashed
2 large carrots, roughly chopped
3 ribs celery, roughly chopped
(You can add other root vegetables such a turnip, swede, and parsnip)
3 whole free range chicken Carcases
2 Tbsp Apple Cider Vinegar
Filtered water ¾ way to top of pot (make sure the chicken carcases are covered)
1 tblsp salt (optional)
Few sprigs parsley/thyme


Heat on low for 10-12 hours then strain
Add Chinese herbs to broth for the last  hour of cooking


Longer cooking –more nutrients
Broth will last up to 5 days in fridge
Store in pint size glass jars in freezer (fill only 2/3 full to prevent breakage)