Mother's Chicken Broth

Mother's Chicken Broth

Mother's Chicken Broth

Learn how to make a chicken broth that even the most loving mother would envy, with this easy comfort food recipe

March 31, 2012

Type of dish

Cuisine

Season & Occasion

serves for

6

total time

3 HR 0 MIN

ingredients

Hen
weighing about 1 kg
carrot
2 each
Celery
2 stalks
Onion
1
Garlic
1 clove
bay
1 leaf
Parsley
1 bunch
salt
To taste
Peppercorn
To taste

Preparation

Purchase a hen already ready for cooking.

Discard all of the fatty parts and if any feathers remain stuck to the skin pass it over the stove flame.

Then chop and wash the vegetables; place the entire hen into a large pot with at least 2-3 litres of water.

If there’s high calcium content in the tap water and you want a truly perfect broth, use bottled mineral water.

Add the bay leaves, garlic, carrots, celery, parsley, and the onion into with you’ve inserted the cloves.

Then add a small quantity of salt and the peppercorns.

As it boils, use a slotted spoon to skim off any impurities that rise to the surface.

Once the necessary time has passed, remove the hen and the vegetables and strain the liquid through a sieve.

Let the broth cool completely so that the fat rises to the stop.

Once it solidifies, skim it off.

Now your broth is ready.

You can drink it plain, or else use it to make tortellini, soup, or anything else you fancy.