Microwave Chicken and Vegetable Broth Recipe
Ingredients
| Chicken Quarters - 1 portion | ||
| Water | 1/2 Pint | |
| Bay leaf | 1 | |
| Bouquet garni | 1 | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Turnip | 4 Ounce, diced | |
| Carrots | 8 Ounce, diced | |
| Onion | 4 Ounce, chopped | |
| Worcestershire sauce | 2 Tablespoon | |
| Water | 1/4 Pint | |
Directions
MAKING
1) In a casserole, add in the chicken quarters, water, bay leaf and bouquet garni. Cover the casserole and cook for 20 minutes.
2) Let the mixture rest for about 10 to 15 minutes.
3) Strain the mixture. Keep the stock aside.
4) Deskin the chicken and chop into little pieces.
5) In a large casserole, add in the chicken, strained stock, salt, pepper, turnip, carrots, onion, worcestershire sauce and water.
6) Cover the mixture and cook for about 20 minutes.
7) Let the mixture rest for about 15 minutes.
SERVING
8) Serve the Chicken and Vegetable Broth hot, with crusty bread or croutons on the side.
1) In a casserole, add in the chicken quarters, water, bay leaf and bouquet garni. Cover the casserole and cook for 20 minutes.
2) Let the mixture rest for about 10 to 15 minutes.
3) Strain the mixture. Keep the stock aside.
4) Deskin the chicken and chop into little pieces.
5) In a large casserole, add in the chicken, strained stock, salt, pepper, turnip, carrots, onion, worcestershire sauce and water.
6) Cover the mixture and cook for about 20 minutes.
7) Let the mixture rest for about 15 minutes.
SERVING
8) Serve the Chicken and Vegetable Broth hot, with crusty bread or croutons on the side.
Chef
