Serves: 2 (or up to 6 for little tasters)
Cooking time: 25 minutes
* indicates optional ingredients
2 tsp fat (I used beef tallow but butter or cold-pressed rapeseed would work too)
4 heads of garlic, sliced in half (try to keep the cloves intact within the half head)
2 leeks, sliced into half cm rings
1 carrot, peeled and diced
1 cup (230ml) filtered water
1 sprig of rosemary
2 sprigs of thyme
1 pinch of good Salt (sea or pink)
black pepper
* 1 tsp of sour cream or double cream
* 1 handful chopped chives
Made using 100% free-range, organic, British chicken bones, Borough Broth Co's 24-hour slow-cooked organic broth is densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.
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