My chicken broth

The secret of this broth is to make it with great care and slowly … White chicken broth is never lacking in my kitchen. Do it patiently, boil it for several hours and you will see the result.

You can use it in many dishes such as rice, soups, creams, stews …

Today we are going to prepare a very special pine nut pasta soup !!

My chicken broth
Serves 12
Prep Time
10 min
Cook Time
3 hr
Prep Time
10 min
Cook Time
3 hr
  1. It is the white liquid, based on the use of raw meat remains.
  2. 1kg chicken carcasses.
  3. 2 chicken thighs without skin
  4. 6 chicken wings
  5. 1 chicken stock cube (the brand you like the most)
  6. 2 celery sticks.
  7. 1 large onion in pieces.
  8. 1 leeks in pieces.
  9. 2 carrots
  10. 5 garlic cloves
  11. Fresh parsley (part of the stem)
  12. 4 mushrooms in large pieces
  13. 85 g duck liver (foie) or foie micuit
  14. 6 liters of water ...
  1. Clean the chicken carcasses by washing them very well, remove the skin from the chicken thighs and peel, wash and cut all the vegetables into thick pieces.
  2. Put all the ingredients on the fire.
  3. Let it boil, remove the foam that comes out on the surface with the help of a strainer (it will be the impurities of the chicken) and lower the heat.
  4. The broth should boil slowly but NOT STOPPING BOILING for a minimum of 3 hours, skimming from time to time.
  5. When the broth has reduced by almost half, add approximately 1 liter of water and continue to leave it on the fire until approximately 3 hours have passed. At that time we will have more or less 3.5 l-4 liters of broth !!
  6. Remove from heat and let it rest before straining for 30 minutes.
  7. Strain and reserve until used.
  8. It can be frozen once cold.
  9. When preparing the soup, put the broth that we are going to need in a pot over the fire.
  10. Let it boil slowly for about 10 minutes (with this, what we will do is reduce it slightly and in this way it will gain in flavor). Increase the heat, add the chosen pasta and boil until the pasta is al dente. Put a pinch of salt.
  11. Broths in the kitchen never contain salt. Salt is added at the last minute.
  12. It is very important in all kitchen funds to remove the foam that releases especially in the first half hour of cooking to achieve good results and a very clean broth at the end.
Catering Iria Castro

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