Ingredients
- 1.4kg chicken backs
- 1-1/2 teaspoon cornstarch
- 6 cups of water
- 1 teaspoon poultry seasoning
- 1 stick butter
- 1 teaspoon ground white pepper
- 450 carrots
- 1 teaspoon italian herbs spice
- 1 cup thinly sliced celery
- 2 teaspoons roasted garlic
- 1 large onion
- 1 stalks leeks
- 950ml chicken broth
- 2 teaspoons salt
- 1/3 cup buttermilk
Method
- In a big pot melt the butter and cook the chicken backs. When the backs turn a little brown pour in the chicken broth and water. Add your seasonings.
- Wash, slice, and chop your vegetables. Add the vegetables into the broth.
- Take the chicken backs out of the pot allow the backs to cool and remove the skin and set aside. Take the chicken off the bones and add the chicken meat into the pot.
- Mix the buttermilk and cornstarch together, and add it to the pot to thicken it. When it’s thick enough for you let it rest for 5 minutes, covered.
Source: Developed by the BMS Team
