Ingredients | serves 4 

1 whole chicken 

3 shallots, halved (skin on)

2 stalks celery, roughly chopped

1 carrot, roughly chopped

8 cloves garlic , smashed

5 slices ginger, skin on

3 green onion , halved

1 tbsp sichuan peppercorns 

Stems of 1 bunch coriander, including some leaves 

1-2 tbsp soy sauce 

3 bay leaf

1 dried chilli

4 star anise 

1 cinnamon stick

Method

1. Set your oven to 150C. In a dutch oven or a large deep saucepan add all the ingredients and cover with cold water. Bring to a simmer, remove any scum from the surface and then place in the oven for 1 hour. Remove the chicken and set aside to cool and then shred.

2. Return the lid to the pan and then place the broth in the oven for another 2-3 hours

3. Remove from the oven, allow to cool and then pour through a sieve into a bowl. Store in the fridge or use straight away.

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