Shred­ded chicken broth

Malta Independent - - CROSSWORD & FUN -


1 x 1.5kg free-range chicken 2 car­rots, peeled, roughly chopped 1/2 bunch cel­ery, roughly chopped 1 brown onion, halved, roughly chopped 3 dried bay leaves 6 whole dried ju­niper berries 1 tea­spoon car­away seeds 3L cold wa­ter Salt & freshly ground black pep­per 2 ta­ble­spoons chopped fresh con­ti­nen­tal pars­ley


1. Wash chicken cav­ity un­der cold run­ning wa­ter. Place chicken, car­rot, cel­ery, onion, bay leaves, ju­niper berries and car­away seeds in a large saucepan. Pour over the wa­ter and place over high heat. Bring to the boil. Re­duce heat to low and sim­mer for 2 hours, oc­ca­sion­ally skim­ming the sur­face with a large metal spoon to re­move any fat. Re­move from heat. Set aside for 10 min­utes to cool. 2. Re­move chicken from broth and set aside for 15 min­utes or un­til cool enough to han­dle. Strain broth through a sieve into a saucepan. Dis­card car­rot mix­ture. 3. Re­move chicken meat from bones. Dis­card bones and skin. Shred chicken meat and add to the broth. 4. Stir broth over low heat for 5 min­utes or un­til hot. Sea­son with salt and pep­per. 5. To serve, la­dle broth among serv­ing bowls and sprin­kle with pars­ley.

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