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Quick Chicken Broth

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Ingredients
  Vegetable oil 2 Teaspoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Sliced carrots 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Canned regular strength chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Bay leaf 1⁄2
  Dried thyme leaf 1⁄8 Teaspoon
  Salt To Taste
  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.

Recipe Summary

Method: 
Freezed
Ingredient: 
Chicken
Interest: 
Quick

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