Chicken Broth

1. 1

   Place 3 cups of water in a saucepan with the chicken breast, onion, carrot, peppercorns, bay leaf and a pinch of salt. Bring to a boil, cover and simmer over medium heat for about 30 minutes.

2. 2

   Take the chicken from the pan and allow to cool slightly. Remove the skin, pull the meat off the bones and cut into bite sized pieces. Pour the broth through a sieve and return to the heat for 8 minutes.

3. 3

   2 minutes before the end, add the corn and chicken pieces to the pan. Add a few splashes of worcestershire sauce to taste, season with salt and pepper. Serve with a sprinkle of chopped parsley.

No additional tips available.