I wanted to use some fresh tumeric I got at the markets.
So I teamed it up with leftover vegetables that had to be used up.
When they are cooked I will use the chicken pieces and the tumeric stock.
Recipe for Tumeric Stock
1 Leek Diced
3 Carrots Diced
1 Onion Diced
2 Stalks Celery Diced
300ml Chicken Bone Broth Slow Cooker (previous recipe)
1/4 small nob of fresh tumeric grated (Farmers market)
1 head garlic
1 handful fresh basil (From garden pot)
1 handful fresh mint (From garden pot)
1 handful fresh coriander (From garden pot)
1 handful fresh pak choy leaves (From vegepod)
4 Chicken Cutlets
Place the diced vegetables in bottom of the slow cooker then place the chicken on top
season with the remaining ingredients and pour over the chicken bone broth
Turn to High and cook for 2-3 hours until chicken is cooked through.
Strain stock and use in another dish.
Put Chicken aside in air tight container for another meal
Tip: Tumeric will stain container so use a takeaway disposable one if you have them
1/ Pak Choi from Vegepod, 1/2 cup brown rice 1 tumeric garlic chicken cutlet