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Chicken broth

1 1 3 tsp 1 1 1/4 1 1 8 1 2          

chicken (appx. 2 kg) onion sea salt tomato carrot celery root (otherwise 2-3 stalks of celery) small leek parsley root (otherwise some parsley stems and leaves) black pepper corns bunch frech Thyme bay leaves

Halve the onion and rost it in a non-stick frying pan without fat until it has a nice, dark colour. This is important for the colour and aroma of your stock. Rinse off the chicken under cold, running water and put it into a big cooking pot. Add 4 liters of water and the salt and let it come to a boil. Take off the emerging foam all the time. This will ensure a nice and clear broth in the end. Meanwhile you have time to wash, clean and cut into small pieces all the vegetables. Wash the herbes. Add all the herbes, vegetables and spices once the broth is boiling. Reduce the heat and let it simmer on low heat for 2 - 3 hours. Take out the chicken (this will be great for a frikassee, sandwiches, chicken salad, .....) Pass the stock trough a fine sieve and if desired once again through a sieve layed out with a cloth. If you prefer to degrease your stock, let it cool in the fridge over night. The next day you can easily take of the fat from the stock. Now you can use the stock right away, freeze it in portions, keep it in the fridge for more or less 3 days or fill it into preserving jars once it´s boiling hot, close them and turn them upside down for about 5 minutes. This way, the stock will keep for3 months in the fridge.


Chicken broth