Cookbook:Chicken Broth II
| Chicken Broth II | |
|---|---|
| Category | Soup recipes |
| Servings | 6 |
| Time | 1 hour |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Meats | Soups
Ingredients:
[edit | edit source]- 1 whole chicken (without gizzards) or 3 pounds (1.3 kg) chicken parts
- 1 large whole carrot, washed
- 4 sprigs of parsley
Procedure
[edit | edit source]- Place ingredients in a large stock pot and cover with water. Bring to a boil, then simmer for 4 hours or until chicken is falling off the bone.
- Strain broth into another pot and let cool.
- Place pot in refrigerator for 24 hours. Fat will rise to the top and congeal. Remove the fat.
- If desired, remove meat from the chicken parts. Add it back into the soup or make chicken tacos (be careful to remove all the bones).