Thirty-Minute Chicken Broth Recipe - Cooking Index
Thirty-Minute Chicken Broth Recipe - Cooking Index
| 1 | Skinned chicken breast with bone - (about 1 1/2 pounds) | |
| 1 1/2 cups | 355ml | Water |
| 1/4 cup | 59ml | Dry vermouth |
| 1/4 cup | 59ml | Apple juice - (no sugar added) |
| 1 cup | 237ml | Leek - washed and sliced (small) |
| 1 cup | 110g / 3.9oz | Carrot - peeled and sliced (small) |
| 2 | Garlic - minced | |
| 1/2 teaspoon | 2.5ml | Fresh ginger - peeled and minced |
| Bouquet Garni (see Note) | ||
| 1 section | Parsley | |
| 1 section | Thyme | |
| 1 section | Rosemary | |
| 1 | Bay leaf |
NOTE: Tie together with white thread. If fresh thyme and rosemary sprigs are not available, substitute 1/4 teaspoon each dried thyme and rosemary leaves. Place entire bouquet garni mixture in washed cotton cheesecloth and tie securely with white thread.
1. Place chicken and water in a 1-quart heavy-bottomed saucepan. Bring to boil. Reduce heat to simmer and cook, uncovered, for 3 minutes, removing any scum that rises to top.
2. Add balance of ingredients. Bring to simmering point. Partially cover and simmer for 20 minutes. Uncover and let cool in pot for 10 minutes. Remove chicken.
3. Place fine meshed strainer or chinois over bowl. Pour broth into strainer, pressing solids to extract juices. Then strain through washed cotton cheesecloth.
4. If you wish to use stock immediately, skim off visible fat from top by using a skimming utensil, or by blotting surface with paper toweling.
MAKE AHEAD NOTE: If you're not planning to use stock until next day, strain broth first, cover tightly and refrigerate. (Toss out any fat the rises to the top after chilling.)
YIELD: About 1 3/4 cups
Source:
Gourmet Recipes for Diabetics, Prince (1983)
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