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Chicken Broth
Preparation info
Serves
4–6
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
The liquor in which a chicken has been boiled, with a stock cube for added flavouring, or home-made stock from a chicken carcass should be used as the basis for this tasty broth. Save any scraps of cooked chicken to add as well.
Ingredients
100 g 4 oz 2 2
Method
Peel the carrots and cut into matchstick-thin slices. Peel and shred the onions. Wash and shred the leeks and the celery. Melt the butter in a large saucepan, add the prepared vegetables and sauté gently to soften but not brown. Add the hot chicken stock and the bouquet garni. Cover with a lid and simmer gently until the vegetables are tender.
Remove the bouquet garni and taste the brot