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Chicken Broth With Vegetables

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Ingredients
  Chicken backs and wings 6 Pound
  Celery rib with leaves 4
  Carrots 4 , peels left on and halved
  Onions 2 Medium, skins left on and halved
  Parsnips 2 , eels left on and halved
  Ripe tomato/3 plum tomatoes 1 Large, halved
  Garlic 4 Clove (20 gm), lightly bruised
  Flat leaf parsley sprigs 8
  Fresh dill sprigs 4
  Thyme branch 2 Large (Fresh)
  Black peppercorns 6
  Whole cloves 4
  Bay leaf 1
  Coarse salt 1 Tablespoon (Adjust Quantity As Per Taste)
  Water 4 Quart
Directions

GETTING READY
1. Wash chicken pieces in water.
2. Discard any excess fat.

MAKING
3. In a large soup pot, place the chicken and add all the remaining ingredients.
4. Bring the pot to a boil.
5. Cover the pot partially.
6. Simmer gently on medium heat and simmer gently for 1 1/2 hours.
7. Carefully skim any foam that rises to the surface.
8. Add seasoning to taste and cook for extra 30 minutes.
9. Remove the pot from the heat.
10. Strain the broth.
11. Strain it again through a fine sieve to get clear broth.
12. Let it cool to room temperature.

FINALISING
13. For immediate use, set broth aside for 15 minutes to allow the fat to rise to the surface.
14. Skim all the fat completely.
15. To store broth for future use, transfer cooled broth to a container.
16. Cover and refrigerate the container.
17. Remove the hardened layer of fat from the top before using.

SERVING
18. Use the broth within 3 to 4 days or freeze for up to 3 months.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes

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