* 1.5kg chicken bones
* 4 celery sticks
* 4 carrots
* 2 onions
* 5 garlic cloves
* 15g coriander seeds
* 2 star anise
* 15g fennel seeds
* 1 tsp Szechuan peppercorns
* 3 bay leaves
* ½ bunch of thyme
* 100g raw minced chicken
* 2 egg whites
For the vegetable garnish:
* 2 spring onions, sliced
* 2.5cm fresh root ginger, peeled and cut into fine strips
* thin strips of carrot
* 1 tsp tamari soya sauce (naturally gluten free)
* juice of ½ lime
* pinch of chilli flakes
1. Preheat the oven to 200°C, 400°C, Gas mark 6. Cut the chicken bones into small pieces. Cut the celery, carrots, onion and garlic into rough cubes – approximately 2cm.
2. Mix the vegetables and chicken bones with the coriander seeds, star anise, fennel seeds and Szechuan peppercorns. Place them in a roasting pan and roast in the preheated oven for 30 minutes until golden brown.
3. Using tongs, put the roasted vegetables, chicken bones and spices into a large saucepan. Cover with four litres cold water and then remove any visible fat from the surface of the liquid with a small spoon.
4. Add the bay leaves and thyme. Mix the minced chicken with the egg whites and put into the pan. Simmer very gently for at least four hours until reduced and well flavoured.
5. Allow to cool and then refrigerate the broth. Strain to discard the vegetables and bones, etc. Pour a little of the cooled broth into a 1cm deep ramekin and leave to set in the fridge to a jelly. Remove when set and cut into cubes to use as part of the garnish.
6. Just before serving, reheat the broth and serve in bowls garnished with the chopped jelly, spring onions, ginger and carrot strips. Add the tamari, a dash of lime juice and a few chilli flakes.
Note: you can make the recipe in advance and freeze it, or make double/triple the quantity and then freeze for later use.
More from Gut Gastronomy:
Gut Gastronomy: Revolutionise Your Eating to Create Great Health by Vicki Edgson and Adam Palmer. Based on the health regime created by Elaine Williams and Stephanie Moore of Grayshott Spa. Photography by Lisa Linder. Published by Jacqui Small, £30.