Chicken Broth (Basic Soup) Recipe
Ingredients
| Chicken | 1 Large | |
| Carrot | 1 , diced | |
| Leek | 1 , thinly slice | |
| Onion | 1 Small, chopped | |
| Celery stalk | 2 | |
| Parsley sprigs | 1 Tablespoon | |
| Garlic | 2 Clove (10 gm), pressed | |
| Peppercorns | 12 | |
| Whole allspice | 6 | |
| Salt | To Taste | |
| Water | 1 Cup (16 tbs) |
Directions
Wash the chicken and cut into eight to ten pieces.
Combine the chicken in a pot with the remaining ingredients, with water to cover.
Bring to a boil over high heat.
Reduce heat, partially cover, and simmer one to two hours, or until the chicken is tender.
Remove from heat and cool.
Transfer to a bowl, cover and refrigerate.
When cool, carefully remove the fat from the surface.
Strain liquid into separate bowl.
Save chicken for use in casserole.
Heat broth and serve.
Combine the chicken in a pot with the remaining ingredients, with water to cover.
Bring to a boil over high heat.
Reduce heat, partially cover, and simmer one to two hours, or until the chicken is tender.
Remove from heat and cool.
Transfer to a bowl, cover and refrigerate.
When cool, carefully remove the fat from the surface.
Strain liquid into separate bowl.
Save chicken for use in casserole.
Heat broth and serve.
Chef
