Chicken Broth with Fine Herbs and Vegetables

Serves 8

For the Broth:

• 600g chicken bones (such as a carcass or wings)
• 2 litres water
• 1 onion, peeled and halved
• 1 carrot, peeled
• 1 stick of celery
• 1 head of garlic
• 150g tomatoes (about 3 large tomatoes)
• 1 bay leaf
• ¼ bunch of fresh thyme
• 1 tablespoon turmeric
• 1 tablespoon black peppercorns
• 250g organic shiitake mushrooms

To Finish:

• 100g celeriac, diced
• 100g cauliflower florets (purple for added colour)
• 100g carrot, diced
• 100g shiitake mushrooms, diced
• ¼ bunch of fresh tarragon, chopped
• ¼ bunch of fresh chervil, chopped
• extra virgin olive oil
• salt and pepper, to taste

For the Broth:

1. In a large pot, combine the chicken bones, onion, carrot, celery, garlic, bay leaf, thyme, turmeric, black peppercorns, and shiitake mushrooms. Cover with water, make sure to add enough to cover all ingredients. 
2. Bring the mixture to a gentle simmer and cook slowly for 3 hours, allowing a gentle bubble. Skim off any foam that rises to the surface using a large spoon or ladle. The slow simmer will extract rich flavours and nutrients from the bones.
3. After 3 hours, turn off the heat and allow the broth to cool slightly. Remove the chicken bones and vegetables, then strain the liquid through a fine sieve. Set your golden broth aside.
4. In a separate pan, heat a little olive oil and gently sweat the diced celeriac, cauliflower, carrot, and diced shiitake mushrooms until just tender.
5. Add the sautéed vegetables to the warm broth and simmer for 1 minute to blend the flavours.
6. Season to taste, then finish with a sprinkle of fresh tarragon and chervil, along with a drizzle of extra virgin olive oil for a fragrant touch.