1. Heat the olive oil in a medium sized pot over medium-high heat. Brown the chicken lightly on all sides, one layer at a time. Return the golden-browned chicken to the pan. Add the vegetables, seasonings. Cover with cold water. Place on high heat. When broth is boiling, turn the heat as low as possible. Cook for about an hour.
2. Uncover and taste. If the broth is too weak, you may reduce it by boiling rapidly, uncovered, and perhaps adding more seasonings to taste. This recipe has a considerable amount of fat. You can skim it off using a skimmer or gravy strainer, or refrigerate until the fat congeals and then just lift it off. Add cooked rice for a great meal for the kids.3. This broth is great for soups, gravy, sauces, or to add flavour to many dishes. If you won't use it within a day, freeze it. I like to freeze some in ice cube trays, then store the cubes in a zipper freezer bag. This way I can add a little extra flavour to any dish that calls for it.
4. As soon as the chicken is cool enough to handle, separate the choicer bits from the scraps, bones and veggies.5. The chicken can be used cubed and added to soup, combined with veges to make a ready made meal for kids. It so easy to freeze in ice cubes and use at your convenience. Make sure the trays are sterilised and covered well for freezing. Lasts for up to 2-3 weeks in the freezer.
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