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  • Chicken Broth Recipes for Cold & Flu Season

    1 posts, 1 voices, 1845 views, started Sep 9, 2009

    Posted on Wednesday, September 9, 2009 by Trudy S

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    • Classic Chicken Broth  

      1 whole boiler or fryer chicken
      1 leek, roughly chopped
      1 large white onion, roughly chopped
      3 stalks celery, roughly chopped
      4 carrots, roughly chopped
      1 bunch of parsley
      5 fresh thyme branches
      2 branches fresh rosemary, 4 inches long
      1 tsp black peppercorns
      1 head garlic, cut in half and smashed
      1 package chicken legs, optional *
      6-8 radishes, cut in half, optional **
      1 turnip, quartered, optional **

      Remove giblets from chicken cavity and thoroughly clean. Wash vegetables but leave on peels and skins, and then roughly chop. Add everything to large pot and fill with cool water so everything is covered.

      Bring pot to a light boil and then reduce to a simmer. Boil for at least 2 and a half hours, or until the chicken falls off the bone. While cooking, use a flat spoon to continually skim off the foam, grease, and fat that collects on the surface.

      Strain out solids, reserving chicken meat. Let cool and pull meat from bones with fingers, placing in separate container to add later or use in sandwiches or salads.

      Store broth in containers (can be refrigerated for five days or frozen for two months).

      * Optional: Roast your vegetables and chicken legs for added, richer flavor. Drizzle legs and vegetables (except parsley bunch) with olive oil and sprinkle with ground black pepper and sea salt. Place on roasting tray and roast on each side for 15 minutes. Turn and roast again for 15 minutes.

      Add everything to pot with whole chicken and parsley and prepare as outlined above.

      ** Radishes and turnips give a whole new dimension to chicken stock. I love the added flavor but my wife hates it and can tell when as little as a fingernail-size piece of turnip has been added to the pot, so I have to leave these two veggies out.  

      To transform this broth into classic chicken soup, add the following:  

      Shredded chicken meat reserved from broth, as much as you’d like
      1 stalk celery, chopped
      3 carrots, chopped
      New potatoes, chopped in bite size pieces, skin kept on
      2 yellow onion, sliced in strips
      1-2 quarts of chicken broth

      Heat everything until potatoes are done and vegetables are tender. This simple and mild soup is perfect for a cold or dose of flu.



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