Quick Chicken Broth Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Carrot | 1/4 Cup (16 tbs), sliced | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Regular | 2 Can (10oz) | |
| 1/3 cup dry white wine, if desired | ||
| Bay leaf | 1/2 | |
| 1/8 teaspoon dried leaf thyme | ||
| Salt and white pepper to taste | ||
Directions
In a medium saucepan, heat oil.
Add onion, carrot and celery; saute until onion is tender.
Add broth and wine, if desired.
Stir in bay leaf and thyme.
Bring to a boil; reduce heat.
Cover pan and simmer 20 minutes.
Line a sieve with cheesecloth.
Strain broth through sieve into a glass container.
Discard vegetables and herbs.
Season to taste with salt and white pepper.
Use broth immediately or refrigerate, tightly covered, up to 3 days.
Add onion, carrot and celery; saute until onion is tender.
Add broth and wine, if desired.
Stir in bay leaf and thyme.
Bring to a boil; reduce heat.
Cover pan and simmer 20 minutes.
Line a sieve with cheesecloth.
Strain broth through sieve into a glass container.
Discard vegetables and herbs.
Season to taste with salt and white pepper.
Use broth immediately or refrigerate, tightly covered, up to 3 days.
Chef
