Chicken Broth
Cooking Time: 1 hour
Serves: 2
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1. Peel the onion, and stick the clove into it. Peel the clove of garlic, and slice the leek. Place the chicken legs in a pot with a lid, and cover with about 1.5 litres of water (if this isn't enough to cover the chicken, add some more water). Add the onion, garlic, bay leaf and leek. Bring to the boil, cover and simmer for about 30 minutes.

2. In the meantime, peel and dice the carrot. When the 30 minutes have passed, remove the chicken legs from the pot. Add the diced carrot, and optionally a dash of white wine. After the chicken has cooled a little (a few minutes), take the chicken off the bone, discard any skins, and return the bones to the pot. Add the rice to the pot and continue simmmering for 12-15 minutes until the rice is cooked. Meanwhile, slice the chicken into strips.

3. Once the rice is cooked, remove the bones, onion and bay leaf from the pot. Add the chicken and season to taste with salt and pepper. Simmer for a few minutes to heat the chicken through, then serve.

This method of making soup requires no stock - the stock is made as we go along. You can use any cut of chicken as long as it is on the bone.
Instead of rice you could add diced potato and simmer until it is tender.
Feel free to add any fresh herbs you have handy at the start.

Recipe Ingredients
6 Chicken Legs
50g Short Grain Rice
1 Carrot
1 Leek
1 Clove
1 Onion
1 clove Garlic
1 Bay Leaf
Black Pepper

Chicken Broth

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