March 5, 2012
Home-made Chicken Broth
Ingredients:
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Whole small chicken
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The chicken neck
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2 peeled carrots, cut into 2-inch pieces
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1 stalk celery, cut into 2-inch pieces
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1 yellow onion, cut into quarters
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5 sprigs fresh parsley
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1 clove garlic
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1/2 teaspoon dried thyme
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1/2 bay leaf
Preparations:
- Add enough water to cover the chicken and bring it all to a boil over high heat.
- Remember to always wash your hands before and after handling raw meat to prevent the spread of bacteria.
- Once the broth is boiling, skim the foam from the surface. Reduce the heat to a simmer. Cook the chicken for an hour, turning it once halfway through. Skim the surface again after it’s done cooking.
- Remove the pot from the heat and transfer the chicken to a large bowl. When it’s cool enough to handle, remove the skin and bones from the chicken and save the chicken for another recipe.
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