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roast chicken broth cooked


  1. Place the Heritage Breed Indian Game Chicken carcass (including the feet, if attached) into a deep saucepan & cover with cold water.
  2. Bring to the boil then reduce to a gentle simmer, skimming off any white impurities that rise to the surface with a ladle.
  3. Add all the remaining broth ingredients to the pan & simmer uncovered for 2 hours, skimming every 20 minutes until the broth is clear.
  4. Next step is to pass the golden liquid through a fine sieve (strainer) into a clean saucepan, do this carefully by ladling the stock from one side of the pan so you don't disturb too much sediment & make the broth cloudy, when all the stock is passed reduce by 50% over a medium to high heat.
  5. The broth is ready to use or transfer to clean sterile containers & refrigerate for up to 3 days.


  1. 2 very fresh small white onions peeled & cut into 3mm rings
  2. Half Hispi (sweetheart) cabbage blanched in boiling salted water until tender
  3. Sliced black truffle (optional)
  4. Few drops truffle oil (optional)


  1. Char the onion rings on one side in a non stick frying pan over high heat then scatter in the base of 4 soup bowls
  2. Repeat with the cabbage hearts
  3. Separate the cabbage leaves then divide between the bowls & pour over the boiling hot broth, then place a couple of slices truffle & a few drops of oil (if using) to finish
  4. Serve immediately.