Monday, October 8, 2012

Chicken Broth

for chicken broth
  • Desired chicken: Whole (Chop into pieces, leave innards if you like OR just use vertebra, breast and leg, use the rest for something else), Legs, Breasts {my Tia Doris likes to rinse the chicken in water & use a lemon to rub the chicken down before she uses it} I like to remove the skin, your choice
  • 1/2 head of garlic
  • 1/2 onions
  • salt to taste
Cover the chicken, garlic & onion with enough water to double in layers.
Once it boils remove the "gunk" that surfaces and add salt to taste
Bring down to medium heat and let simmer until the marrow bursts out, the chicken is tender and the broth is colorful & flavorful, add small amounts of water to broth if it starts evaporating too quickly, but not so much it loses taste & color
Warning:  It takes practice to get a yummy broth, NEVER GIVE UP!
This broth can be served w/ cilantro, onions & lime OR it can be the base to a thousand soups!

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