How to cook an epic gingery winter chicken broth

To be honest, I made this tonight out of pretty much thin air and fuck all desire to cook and somehow, it turned out epic. I love it. And I'm going to make it again. So you might like to try it too!

This one gets a PG rating for using the word fuck a couple of times :) it's winter!! It's cold as fuck and you should make soup. Also if you leave the potato out you can freeze this in portions.

The key to good soup or broth (and usually everything else) is fresh ingredients and homemade stock.

First thing you're gonna do is put that chicken in the biggest pot you have access to and cover it with water. Add about a tablespoon of salt and pepper. This draws out the flavor of the bird.

You want the bones because they add flavor and give body because the bones contain gelatinous material that gets released as you boil it. As you chop the rest of the ingredients, add them to the pot.

Add them in the order I listed them in the supplies list. Chop one ingredient, add to the boiling pot. Chop the next, add and so on. Here I added the onions then the potatoes.

The difference between a broth and a soup is a broth is lighter. So you're going to end up with a clear fragrant base, chunks of chicken and soft vegetables. It's refreshing, warming and satisfying.

Once you've added everything, turn the heat down to a simmer.

Using a carving fork, spear the chicken, and lift it out. Be careful - it may be tender enough to fall apart and there also may be water trapped inside the cavity.

Using a knife and fork, take all the meat off the bones and discard the bones. Cut the meat up into large chunks and put back into the broth.

Leave it to simmer for an hour. Taste it, decide if you need more salt and pepper, and then ladle on! Get some fresh rolls, slap them with some cold hard butter, and get on with it.