- 3 litres water
- 1.5 kg chicken, roasted
- 2 leeks, sliced
- Chicken giblets
- 1 sour apple, quartered
- 2 celery stalks, chopped
- 1 carrot, chopped
- 2 pears
- 60 g assorted berries
- 2 cm cassia / cinnamon (optional)
- 15 g assorted fresh herbs
- 15 g assorted dried herbs
- 5 g pomegranate seeds
- 10 black peppercorns
For a rich jelly remove only the breast meat from the roasted chicken, place the bones, meat and skin in a large pot with the giblets, cover the chicken pieces with water and choice of berries, fruit, herbs, spices and vegetables. Bring to a low boil, cover, reduce heat and simmer for three hours. Strain the liquid through muslin into a new pot, reduce until there is about 300 mililitres (20 tablespoons) remaining. Leave to cool, store in refrigerator.
Alternatively put a whole chicken with the giblets of two chickens in a large pot with vegetables, herbs and spices, cover with water, simmer for three hours, strain as above.