Ingredients
Equipment
Method
- Preheat a pot over a high heat and add in one tablespoon of ghee
- Once the pot is hot, seal the chicken on both sides until golden. Then set the chicken aside
- Peel the garlic and finely dice. Cut the carrot and parsnip into equal sized pieces lengthways – picture a finger shape BLW piece
- Thinly slice the ginger
- Add another tablespoon of ghee into the pot and cook the garlic and ginger on a medium heat until fragrant
- Add in the chicken, carrot, parsnip, water, fennel seeds and peppercorns and bring up to a boil – you may need to skim off the impurities if any rise to the top
- Once boiling, reduce to a gentle simmer and cook on low uncovered for one hour
- Season with salt and pepper upon serving if appropriate, puree if baby is being spoon-fed. If BLW then offer appropriate size shapes/pieces to your baby and some of the broth in a little cup!
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