Think twice before throwing your kitchen scraps in the bin. Waste not with this spicy herb bone broth using leftover chicken bones. It’s not only perfect for winter soups and stews but also contains immune-boosting properties.

MAKES 2 jars // COOKING TIME 3–4 hours

INGREDIENTS
Bones from 1 chicken
2 onions, quartered
4 carrots, halved
2 celery stalks, halved
1½ tsp red chilli flakes
1 bunch parsley
1 bay leaf
2 tsp peppercorns

METHOD
1. Add the chicken bones, onions, carrots and celery to a large pot. Fill the pot with water until it covers the chicken bones by 3 cm.
2. Bring to the boil and, using a ladle, skim off any bits and pieces that float to the top of the water.
3. Put the lid on and simmer for 3–4 hours.
4. Strain the broth and cool completely. Store in the freezer for up to 3 months, or the refrigerator for 3–5 days.
5. When ready to serve the broth, transfer to a pot and add the remaining ingredients. Simmer gently for 30 minutes. Season to taste.
6. Enjoy this dish as a warming and nutritional meal on its own or add it instead of stock to your soups and stews.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Put your herb bone broth to good use in this bulgar wheat and lemongrass ginger broth with chicken.

The post Waste not with our spicy herb bone broth appeared first on MyKitchen.

Chicken, lemon and broth are super nutritious ingredients for a winter soup, which is why this delicious lemony chicken and brown rice broth is a powerful immune-boosting recipe.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
1 tbsp olive oil
½ onion, finely chopped
2 carrots, chopped
2 celery sticks, chopped
5 cups chicken stock
Juice of 2 lemons
½ tsp lemon zest
1 bay leaf
2 chicken breasts
2 thyme sprigs
1½ cups cooked brown rice
1 cup Swiss chard, torn
Salt and freshly ground black pepper
To serve
1 lemon, sliced
2 tbsp chopped dill

METHOD
1. Heat the oil in a large pot over medium heat. Fry the onion, carrots and celery for 5–7 minutes or until soft.
2. Add the chicken stock, lemon juice, lemon zest and bay leaf and bring to the boil. Add the chicken and boil for 15 minutes until it is cooked through.
3. After 15 minutes, remove the soup from the heat and carefully take out the chicken, allowing it to cool before shredding it with a fork. Return the soup to the heat, add the thyme and continue to cook for another 15 minutes.
4. Return the chicken to the pot and add the brown rice and Swiss chard. Simmer for about 2 minutes until the Swiss chard has wilted and the rice is warmed through.
5. To serve, heat a pan on high heat, add the lemon slices and dry-fry for about 1 minute until they start to brown. Spoon the lemony chicken and brown rice broth into bowls and top with lemon slices and fresh dill.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Bone broth is another nutritious and gut-healing dish where you can use up your leftover meat bones.

The post Immune-boosting lemony chicken and brown rice broth appeared first on MyKitchen.

Let your favourite staple ingredient take centre stage in this healthy rice and chicken broth bowl with baby spinach, and you’re in for a filling meal.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the broth bowl
1 tbsp vegetable oil
1 onion, thinly sliced
4 garlic cloves, crushed
2 cm piece of ginger, skinned and grated
1 chilli, deseeded and finely chopped
1 tsp honey
4 cups chicken stock
4 chicken breasts
1 lime, juiced
2 tbsp fish sauce
1 tsp sesame oil
400 g baby spinach
To serve
2 cups cooked brown rice
2 fresh red chillies, sliced

METHOD
For the broth bowl
1. Gently fry the onion for 8 minutes, until tender. Add the garlic, ginger and chilli, and fry for 1 minute, until fragrant.
2. Add the honey and chicken stock and bring to a simmer.
3. Add chicken breasts and gently poach in the spiced stock for 20–25 minutes, until cooked.
4. Remove the chicken from the stock and allow to cool. Then shred.
5. Bring the stock mixture back up to a boil and stir in the lime juice, fish sauce, sesame oil and shredded chicken breast.
6. Taste and adjust the seasoning with more fish sauce and lime, if needed.
7. Turn off the heat and add the spinach. Allow to wilt.
To serve
8. Serve over brown rice and sprinkle with the sliced chillies.

Recipe & styling: Leila-Anne Mokotedi
Photography: Samantha Pinto // HMimages.co.za

Get even more creative with rice in this cardamom puffed rice fritters recipe!

The post Rice and chicken broth bowl with baby spinach appeared first on MyKitchen.