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Ingredients
- 1 chicken breast (with skin and bones, fat trimmed)
- 5-6 cups water
- 1 t salt
- 1/2 t black pepper
- sprig thyme
- multiple sprigs parsley
- 5 stalks celery, with leaves- 2 cut into large chunks, 3 cut into smaller even slices (place 2 cuts of celery in separate bowls)
- 5 carrots - cleaned and scraped - 2 cut into large chunks, 3 cut into small even rounds (place 2 cuts of carrots in separate bowls)
- 1 small onion halved, one half cut into large chunks, other half in to modest unified chunks (place 2 cuts of onion in separate bowls)
- Parsley, washed and cut up ...again large chunks and a finer cut
- 1 . Put water in pot add chicken, seasoning, herbs and "large chunk" bowl of veggies.
- 2 . Bring to boil.
- 3 . Skim foam off top of boiling broth, reduce to simmer. Cover pot
- 4 . Cook for 45 minutes, slow simmer, until chicken is cooked.
- 5 . Remove chicken and let stand. When cool enough, debone chicken, remove skin and cut chicken into chunks.
- 6 . Strain broth through sieve and cheesecloth into a clean new pot.
- 7 . Add small chunks of veggies and remaining parsley into strained broth and bring to boil. Reduce heat to simmer. Cover and cook about 15 minutes until carrots are tender.
- 8 . Add chicken, bring to quick boil then immediately to simmer for 5 minutes.
- 9 . Serve. Will be hot and tasty!
Preparation
Step 1
See above.