How to make chicken broth Step by Step

Ingredients Three chickens weighing two and a half kilograms. Three yellow peels are peeled and cut into quarters. Six peeled carrots cut into half. Four chopsticks of celery with their leaves cut into three parts. Four white carrots peeled and cut into half - according to desire. Twenty pieces of fresh parsley. Fifteen oysters of fresh thyme. Twenty sticks of fresh dill. The head of the whole garlic is peeled and cut off half the width. Two tablespoons of coarse salt. Two teaspoons of black pepper love.

Method of preparation Place the chicken with vegetables, herbs and flavors in a large pot, put twenty-eight cubes of water. Leave the ingredients on the fire until boiling without covering for four hours. Describe all components of the pot with a solid-state filter. Let the broth cool down for the whole night and get rid of the fat gathering on the surface the next day. Use the broth immediately or keep it in containers for up to three months.

Broth with grilled chicken

Ingredients kg of avachad chicken skin-free. Pure olive oil. A large onion cut into medium sized cubes. Cut celery seeds into medium sized cubes. Peeled carrots and cut into medium-sized cubes. Three cloves of garlic, mashed. They burned a garland. Ten veins of fresh thyme.

Preparation Prepare the oven to operate at a temperature of 200 ° C. Place chicken avocado on a flat oven tray and apply it with a thin layer of olive oil and place in the oven for 35 to 45 minutes until golden brown. Place a little olive oil in a large, deep saucepan. Place onions, celery, carrots and garlic on medium heat. Leave the vegetables on fire for 8 to 10 minutes until softened and smelled. 

Remove the chicken pieces from the oven and add them in the vegetable sauce with the leaves of the laurel and thyme. Fill the pot with water and place it on high heat, leave it until the liquid is boiling, reduce its volume and remove the layer of fat collected on the face from time to time for two and a half to three hours. Combine the gravy and keep it in sealed containers in the fridge or use it immediately.