Chicken Broth With Vegetables Recipe
Summary
Preparation Time5 MinCooking Time2 Hr 0 Min
Ready In2 Hr 5 MinDifficulty LevelEasy
Ingredients
| Chicken backs and wings - 6 pounds | ||
| Celery - 4 ribs with leaves | ||
| Carrots | 4 | |
| Onions - 2 medium, skins left on and halved | ||
| Parsnips | 2 | |
| Ripe tomato - 1 large or plum tomatoes - 3, halved | ||
| Garlic | 4 Clove (5gm) | |
| Flat-leaf parsley - 8 sprigs | ||
| Dill sprig | 4 | |
| Fresh thyme - 2 large branches | ||
| Black peppercorns | 6 To taste | |
| Cloves - 4 whole | ||
| Bay leaf | 1 | |
| Salt - 1 tablespoon coarse or to taste | ||
| Water | 4 Quart | |
Directions
GETTING READY
1. Wash chicken pieces in water.
2. Discard any excess fat.
MAKING
3. In a large soup pot, place the chicken and add all the remaining ingredients.
4. Bring the pot to a boil.
5. Cover the pot partially.
6. Simmer gently on medium heat and simmer gently for 1 1/2 hours.
7. Carefully skim any foam that rises to the surface.
8. Add seasoning to taste and cook for extra 30 minutes.
9. Remove the pot from the heat.
10. Strain the broth.
11. Strain it again through a fine sieve to get clear broth.
12. Let it cool to room temperature.
FINALISING
13. For immediate use, set broth aside for 15 minutes to allow the fat to rise to the surface.
14. Skim all the fat completely.
15. To store broth for future use, transfer cooled broth to a container.
16. Cover and refrigerate the container.
17. Remove the hardened layer of fat from the top before using.
SERVING
18. Use the broth within 3 to 4 days or freeze for up to 3 months.
1. Wash chicken pieces in water.
2. Discard any excess fat.
MAKING
3. In a large soup pot, place the chicken and add all the remaining ingredients.
4. Bring the pot to a boil.
5. Cover the pot partially.
6. Simmer gently on medium heat and simmer gently for 1 1/2 hours.
7. Carefully skim any foam that rises to the surface.
8. Add seasoning to taste and cook for extra 30 minutes.
9. Remove the pot from the heat.
10. Strain the broth.
11. Strain it again through a fine sieve to get clear broth.
12. Let it cool to room temperature.
FINALISING
13. For immediate use, set broth aside for 15 minutes to allow the fat to rise to the surface.
14. Skim all the fat completely.
15. To store broth for future use, transfer cooled broth to a container.
16. Cover and refrigerate the container.
17. Remove the hardened layer of fat from the top before using.
SERVING
18. Use the broth within 3 to 4 days or freeze for up to 3 months.
Chef
