Paul’s chicken broth.

1 Tablespoon dried or fresh Sage

1 Tablespoon Sea Salt 

1 Tablespoon Black Brown Pepper

2 Tablespoon Herbs Provence

3 Tablespoon dried or fresh Tarragon 

1 Large Bay leaf

Three hot dried Chilies (optional) 

Half a very large Onion

6 to 8 Chicken Drumsticks 

Take a approx 5 L cooking pot, add all ingredients then fill pot with room temperature water leaving a good inch to rim. 

Bring to the boil, then turn it to low and cook for approximately six hours. Let cool overnights and in the morning strain all contents out leaving just the liquids. 

Discard the chicken bones. 

I use this base stock for Ramen or Soups.