CHICKEN AND CHICKEN BROTH RECIPES RECIPES

CHICKEN BROTH | CHICKEN RECIPES | JAMIE OLIVER RECIPES

Chicken Broth | Chicken Recipes | Jamie Oliver Recipes image

When I get a bad case of man flu, this simple twist on chicken soup perks me right up

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 9

Ingredients

1.5 kg higher-welfare chicken
2 carrots peeled and roughly chopped
2 sticks celery roughly chopped
1 rasher higher-welfare smoked bacon
2-3 sprigs fresh rosemary
1 handful shiitake mushrooms
1 splash sherry or port optional
sea salt
extra virgin olive oil

Steps:

1. Put your chicken, carrot, celery and bacon in a large saucepan, cover with water and bring to the boil. Turn the heat down and simmer slowly for an hour and a quarter, skimming the white residue off the top every now and again. Add your rosemary sprigs, shitake mushrooms and sherry (if you are using it) for the last 10 minutes, then remove the chicken from the pan. It should be perfectly cooked, and will be great for salads or sandwiches or for tearing into slivers to put into the soup. Season the soup with salt and ladle it through a sieve into bowls, trying not to disrupt it too much as you want to keep it reasonably clear. Add the chicken slivers and a few mushrooms to each bowl and drizzle with a little extra virgin olive oil. The finished thing should be a kinda clear consommé.

Nutrition Facts : Calories 368 calories, FatContent 25.0 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 32.0 g protein, CarbohydrateContent 2.9 g carbohydrate, SugarContent 2.6 g sugar, FiberContent 0 g fibre

HOMEMADE CHICKEN BROTH RECIPE: HOW TO MAKE IT

Homemade Chicken Broth Recipe: How to Make It image

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

Ingredients

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

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.

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1. Put your chicken, carrot, celery and bacon in a large saucepan, cover with water and bring to the boil. Turn the heat down and simmer slowly for an hour and a quarter, skimming the white residue off the top every now and again. Add your rosemary sprigs, shitake mushrooms and sherry (if you are using it) for the last 10 minutes, then remove the chicken from the pan. It should be perfectly cooked, and will be great for salads or sandwiches or for tearing into slivers to put into the soup. Season the soup with salt and ladle it through a sieve into bowls, trying not to disrupt it too much as you want to keep it reasonably clear. Add the chicken slivers and a few mushrooms to each bowl and drizzle with a little extra virgin olive oil. The finished thing should be a kinda clear consommé.

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