How to make
Chicken broth is an indispensable ingredient for the preparation of nutritious and delicious dishes. Homemade broth is extremely valuable as a base because of its nutritional value.
It is very useful for colds or acute viral diseases, thanks to the amino acid cysteine. It liquefies secretions in the lungs, making them easier to dispose of.
Wash the chicken with cold water. It is most delicious when prepared with a domestic or free-range chicken. We remove all the insides, especially the liver. Cut the pieces of meat into portions and place them in a large saucepan with 0.9 gal (3.5 l) cold water.
Boil on low heat for about 1 hour, carefully removing the foam. During this time we clean the vegetables and cut them into large pieces. Add them to the boiling broth, adding the remaining water.
We put all the aromatic herbs and spices. Cook at a very low temperature for about 4 hours. Immediately after the broth has cooled, strain it. Part of it is frozen in suitable containers, and the rest is stored in the refrigerator for up to 4 days.
From the cut chicken I prepare a wonderful chicken soup, fricassee or chicken kavarma. To the cooked root vegetables (carrots, parsnips and celery) we add boiled potatoes and prepare a wonderful vegetable puree. This is how we use all products.
