Serves: 1 for a main or 2 for a starter
Cooking time: 30 minutes
1 chicken leg, with the bone removed (ask the butcher to do this, or buy two boneless chicken thighs)
80g British quinoa
1 carrot, peeled
handful cabbage (I used Chinese but any will do)
2 spring onions
1 sprig fresh thyme
1 pinch pink/sea salt
1 generous pinch ground black pepper
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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