A hearty homemade broth made from roasted chicken carcasses and root vegetables. Slow simmering gives it a full flavour, and with pearl barley, shredded meat and fresh parsley it turns into a satisfying soup. It takes a little longer to prepare, but the result is well worth it.
Put the chicken carcasses in a roasting tin, add a little water and roast in the oven at 200 °C for 50 minutes. Roasting the bones prevents the broth from becoming cloudy later.…
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