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Chicken broth,
the recipe of Tim Mälzer

chicken broth S

In my kitchen the broth is never missing; that it is just prepared or taken from mine magic freezer;
beef or vegetable or mixed meats or, as in this case of chicken, whenever it needs it must be there.

Out of the question, then, that it is a good broth!

 So, browsing the book HEIMAT by Tim Mälzer I decided to follow this review of a traditional recipe.

A preparation in which the sparkling use of spices and aromas makes it possible to obtain a rich and fragrant broth.

The ingredients are all easy to find and the time to prepare it, maybe starting the day before for having it available for the next day's lunch (and to put away an escort in the freezer ...) is not much:
So then the broth cooks on its own!

And now, starting as always from the ingredients, let's start cooking!

Ingredients, for about two liters of broth:

free-range chicken (about a kilo)

pc.

1

vegetables for broth (v. Note)

g

1'000

onions

pc.

4

stalks of celery

pc.

4

tomatoes

pc.

2

laurel

leaves

3

cloves

pc.

5

black pepper

ct.

1

juniper berries

ct.

1

salt

TS.

1

cup sugar

TS.

1

 

Preparation:

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Make sure you have all the ingredients at your fingertips and start washing and cleaning all the vegetables. So hold them a moment aside.

Rinse very well, inside and out, the chicken with cold water after having taken off all the interior (wash and keep aside, wanting to flavor the broth, liver heart and stomach, well cleaned).

Cut the leek in half, place it in the chicken and place the chicken on the bottom of a large pot.

cut the onions in half and put them into a non-stick frying pan

in the meantime cut the tomatoes in half and cut the other vegetables into cubes.

Spread on the chicken the onions, all vegetables, spices and aromas.

Cover it with cold water (two fingers abundant above chicken and vegetables), add salt and sugar and put on fire.

Bring to a simmer and then simmer, with a lid biased, for about ninety minutes.

When cooked, allow the stock to cool.

Remove the chicken, spit it, boned it and keep it aside (it will then be useful for chicken salads or other preparations, both cold and hot).

Remove the vegetables from the broth and let them drain well. Then filter the broth with a colander and use it at will.

It is ready for immediate use or, stored in freezer containers, deep-frozen and available for every need.

ADVICES AND NOTES:

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