HOMEMADE CHICKEN BROTH RECIPE: HOW TO MAKE IT
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 02 hours 40 minutes
Prep Time 10 minutes
Cook Time 02 hours 30 minutes
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 25 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 130mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.
CALDO DE RES RECETA MEXICANA: ECONóMICO Y MUY NUTRITIVO ...
Caldo de res receta mexicana: Un clásico mexicano que no importa cuanto calor haga afuera, siempre hay lugar para este delicioso caldo nutritivo y económico en cualquier hogar.
Provided by Maricruz
Categories caldos y sopas
Total Time 225 minutes
Prep Time 15 minutes
Cook Time 180 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Lavar muy bien la carne y dejarla remojando por media hora en agua. Descartar el agua de remojo y ponerla en una olla grande bien cubierta de agua de unos 5 cm (2″).
- Agregar una cucharada de sal, el ajo y la cebolla. Poner la carne a cocer a fuego alto.
- Con una cuchara descartar la espuma que se formará durante la primera media hora de cocción.
- Bajar la flama a media baja, tapar la olla y dejar cocinando por alrededor de una hora y media.
- Mientras la carne se cuece, preparar las verduras que pondrán. Cortarlas en trozos como prefieran, en cubos grandes o trozos largos.
- Cuando la carne estará tierna y esto depende del tipo de corte que hayan usado, agregar las verduras. Si la carne aún no está tierna después de 1 hora y media, continuar la cocción, controlando que haya suficiente líquido que cubra las carne.
- Continuar la cocción por otros 20-25 minutos o el tiempo suficiente para que las verduras se cuezan perfectamente.
- Rectificar de sal si es necesario y asegurarse que haya bastante líquido que casi cubra los ingredientes.
- Apagar la estufa y servir el caldo acompañado de tortillas de maíz, arroz rojo y salsa de molcajete.
Nutrition Facts : Calories 670 kcal, ServingSize 1 ración
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This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what …
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