Chicken Broth with Herbed Dumplings

Ingredients

• For the broth:
• 2 chicken carcasses
• 500 g chicken necks or feet
• water to cover the bones
• few bay leaves
• 2 tbsp apple cider vinegar
• For the dumplings:
• 160 ml water
• 20 ml butter
• 2 1/2 ml sea salt
• 125 ml semolina
• 1 egg (lightly beaten)
• 30 ml chopped herbs (parsley, sage, chives)
• Vegetables:
• 80 g sugar snap peas (halved)
• 2 baby leeks (thinly sliced)
• sea salt and black pepper to season

Instructions

1. 1

   To make the broth:

2. 2

   Place the bones in a large oven proof dish with a lid or large stock pot with lid

3. 3

   Cover with water, add the bay leaves and apple cider vinegar and simmer the bones gently on the stove or place in an oven preheated to 95 degrees C

4. 4

   Gently simmer the chicken bones for 8 – 12 hours

5. 5

   You want maximum flavour and the bones to nearly disintegrate

6. 6

   If simmering on the stove check the water level from time to time and top up if needed

7. 7

   After simmering for the required period let the broth cool down a bit and strain the broth through a fine sieve

8. 8

   Remove any meat on the bones and save to use in other meals

9. 9

   Set aside 1.5 liters of the broth and keep warm

10. 10

    Pour the rest of the broth into sterilised glass bottles, close and refrigerate for up to a week or place in a suitable container and freeze for future use

11. 11

    To make the dumplings:

12. 12

    Bring the water, butter and salt to a boil

13. 13

    Add the semolina and stir until it comes away from the sides of the saucepan

14. 14

    Remove from the heat and add the egg and chopped herbs

15. 15

    Mix well with a wooden spoon until the mixture is combined and smooth

16. 16

    Take little balls of the mixture and roll into dumplings the size of walnuts

17. 17

    Serving the broth:

18. 18

    Season and bring the chicken broth to the boil and add the dumplings

19. 19

    Cook for about 5 minutes until the dumplings has risen to the top

20. 20

    Spoon into bowls, add the vegetables and check the seasoning

21. 21

    Serve immediately

22. 22

    Optional: Add some of the chicken meat removed from the cooked carcass used to make the broth