Chicken broth

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  • The bones of housing chicken: 1 1/2 kg
  • Onions large, with peel and cut into small pieces: 2
  • Water: 3 l
  • Large carrots, diced: 2
  • Stalks of celery with leaves: 2
  • Sauce of fresh herbs (parsley, bay leaf, thyme): 1
  • Black pepper: 12 grains


Heat the oven to 180. Put the carcass of chicken and onion in a large baking sheet and take it to the oven for about an hour. The housing must be alourada. Go, then, to a large pan. Joins the water, the vegetables and the small bunch of herbs (also called the bouquet garni, with parsley, bay leaf and thyme) and the grains of pepper.

Will the boil slowly, reducing the heat and leaving baking cover off for about 3 hours. Clean the surface of the juice whenever necessary. In the end, a passer fine and waiver-if the solid part. Cool-if the broth quickly and take it to the refrigerator. By giving you use removes the fat on the surface.

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