Slow cooker chicken broth

Slow cooker chicken broth


1 roast chicken carcass from roasting chicken (mine is stuffed with lemon skin)
1 kg chicken necks/pieces
2 tbsp apple cider vinegar
1 garlic head, halved crosswise
1 brown onion, quartered
1 leek, cut into 2inch pieces
2 carrots cut into 2 inch pieces
3 celery stalks, cut into 2 inch pieces
1 parsnip, cut into 2 inch pieces
4 mushrooms, halved
4 bay leaves
2 tbsp black peppercorns
fresh lemon thyme
fresh chives
fresh parsley


Roast chicken necks/pieces for 20mins (can roast vegetables as well)

Add all ingredients to slow cooker

Fill with water

Initially cook on high until bubbling

Reduce heat to low

Cook for up to 24 hours


Strain, discarding bones and vegetables

Cool fully and if desired, scoop off top layer of fat

Store bone broth in fridge for up to 5 days or freeze for up to 6 months

Turmeric, lemon and lentil soup

One of my favourite soups for any time of the year.
The lemon adds a lovely tangy flavour.


1 tbsp extra virgin olive oil
1 red onion
3 celery sticks
2 garlic cloves
2 tsp grated lemon rind
1 tsp tumeric
½ tsp ground cinnamon
½ tsp dried chilli flakes
2 cups chicken stock
3 cups water
¾ cup green lentils, rinsed, drained
2 tomatoes chopped
150 g green beans, chopped
½ head cauliflower, chopped
4 kale leaves chopped
1 tbsp lemon juice
chopped fresh coriander
natural greek yoghurt to serve


Heat olive oil in large saucepan over medium heat

Add onion and celery. Cook stirring regularly for 5mins or until softened

Add garlic, lemon rind, turmeric, cinnamon and chilli flakes. Cook, stirring, for 1min or until aromatic

Add stock, lentils, tomato and water to pan. Bring to the boil. Reduce heat and partially cover. Simmer for 20mins, until lentils are tender

Add cauliflower. Simmer for further 10mins

Add beans. Simmer for further 3mins

Add kale, lemon juice and season with pepper.

Serve and top with coriander and a dollop of yoghurt