Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley or oats, it is then generally called soup.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 2.5 Kg/ 5.5 lbs chicken – whole or cut (drumsticks with bones are best for broth)
• 1 small onion cut
• 1 medium carrot peeled and cut
• 1 rib celery sliced
• 1½ tsp salt
◊ Wash chicken inside and out, under cold, running water. Trim fat and cut off excess skin.
◊ Put chicken in a deep medium pot.
◊ Add onion, carrot, celery and salt, pour in water to cover the chicken and bring to a boil on high heat. Lower heat to medium-low. Skim off floating foam/scum from top,
using ami shakushi.
◊ Cover and simmer for 2 hours.
◊ Strain entire contents of the pot into a large colander set on top of a large bowl.
◊ Lift the colander and put it on top of the pot. Skim floating fat on top of the broth.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?