Ingredients:
- 4kg Potatoes (washed)
- 4kg Carrots
- 2kg Pumpkin
- 2kg Sweet Potato
- 1 Celery (Whole bunch)
- 1 Parsley (Whole bunch)
- 2 cloves of Garlic
- 2 Chicken Carcasses
Method:
Half fill pot with water then add the vegetables.
Add the chicken carcasses (if carcasses are frozen, place in moderate oven for approximately 40 minutes before adding to the pot), and fill the remainder of the pot with water.
Allow to cook slowly for about 6 hours.
Strain broth contents and add salt to taste.
Want More Recipes?
You can get this recipe and more from the Living Valley Cookbook.
