Chicken broth

Category

This is a staple for all sorts of recipes. The quantity of broth depends on how much water you add to the recipe and how long you let it simmer/evaporate (the longer the richer the results). If using raw meat you can roast in the over first before simmering in water. Fell free to add the herbs and spices of your choice.

Yields1 Serving
 1 Chicken carcass (or uncooked chicken pieces, or stewing chicken)
 1 Onion studded with cloves
 1 Carrot chopped
 1 Celery stalk with leaves
 1 tbsp Whole pepper corns
 1 Star anise
 1 Bunch fresh parsley
1

Put all the ingredients in the largest pot you have and fill with cold water

2

Let simmer for a few hours

3

Allow to cool and strain through a sieve

4

Refrigerate the resulting liquid

5

Later you can remove the fat deposit on top

Ingredients

 1 Chicken carcass (or uncooked chicken pieces, or stewing chicken)
 1 Onion studded with cloves
 1 Carrot chopped
 1 Celery stalk with leaves
 1 tbsp Whole pepper corns
 1 Star anise
 1 Bunch fresh parsley

Directions

1

Put all the ingredients in the largest pot you have and fill with cold water

2

Let simmer for a few hours

3

Allow to cool and strain through a sieve

4

Refrigerate the resulting liquid

5

Later you can remove the fat deposit on top

Chicken broth

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