Ingredients:
1 x Chicken frame1 Bag of ripened tomatoes
1 Punnet of cherry tomatoes
Full bulb garlic in half ( next time I would use only half of a bulb).
2 brown onions quartered skins left on
Salt n pepper
Dried thyme
Directions:
To make Broth – In a pan on medium heat, Fry the 1.5 hrs in the oven at 170-180 degrees halfway throughput some water in the pan gave it a mix, and cover with foil. Last 15mins raise the temp of the oven up to 200 and take the foil off to give it a more roasted flavor. Use a stick mixer to blend. It is very thick, add warm kettle water until you reach the consistency desired. Added some fresh basil and mixed again. Strain if you like a smooth consistency.
