Chicken Broth Recipe
Ingredients
| Chicken carcass (after roasting) - 1 | ||
| Onion | 1 | |
| Carrot | 1 | |
| Celery stick | 1 | |
| Bouquet garni | ||
| White stock or water -€“ 2 pints | ||
| Salt | 1 To taste | |
| Pepper -€“ 2 - 3 shakes | ||
| Rice | 1 Ounce | |
Directions
MAKING
1. In a large saucepan, add in chicken carcass, skin and any trimmings. Pour in stock or water and cover the carcass.
2. Put in seasoning and allow it to come to a boil, and simmer gently for 1 hour in a covered pan.
3. Cut the vegetables roughly. Put it into the saucepan and simmer for another hour.
4. Take a sieve and strain the broth; rinse pan.
5. Pour the strained broth back to the pan; bring to a boil.
6. Put in washed rice and simmer for 15 minutes until rice is soft.
7. Add seasoning to taste.
SERVING
8. Sprinkle with parsley and serve hot in a tureen.
1. In a large saucepan, add in chicken carcass, skin and any trimmings. Pour in stock or water and cover the carcass.
2. Put in seasoning and allow it to come to a boil, and simmer gently for 1 hour in a covered pan.
3. Cut the vegetables roughly. Put it into the saucepan and simmer for another hour.
4. Take a sieve and strain the broth; rinse pan.
5. Pour the strained broth back to the pan; bring to a boil.
6. Put in washed rice and simmer for 15 minutes until rice is soft.
7. Add seasoning to taste.
SERVING
8. Sprinkle with parsley and serve hot in a tureen.
Chef
