Archive for the ‘broth’ Category

chicken broth

I usually make a big pot of chicken broth once a month. There are many ways to do this with many variations of ingredients. Everytime I make a pot of broth it turns out different, because I use whatever I have that week and not worry about following a recipe. I made this broth the last week of July. You can imagine the produce from my garden that is available during this time. I added a bunch of celery leaves, basil and parsley at the end to give it a fresh taste.



one big pot

chicken bones, and half of whole chicken

3 shallots chopped in half

2 onion chopped in four

1 red pepper, 1 green pepper  cut in half

3 large carrots roughly chopped

5 sticks of celery with tops roughly chopped

20 cherry tomatoes (you can use 3 or 4 medium-sized tomatoes) roughly chopped

fresh herbs: parsley, basil, thyme, bay leaves, chives (roughly chopped)

salt to taste


Place all chicken pieces, vegetables and half the herbs at bottom of pan and fill with cold water.

When it comes to a boil skim off  the foam and turn the heat down to a simmer.

Continue to simmer gently for 3-4 hours, skimming if necessary.

When there is half an hour left add the rest of the herbs.

Allow to cool.

I usually divide it into small plastic containers and freeze it.

It will keep in the fridge for about 4 days and in the freezer for 2-3 months.


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