Broth on shank and chicken at home

soups 626 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0

Broth on a shank and chicken at home - a detailed recipe for cooking.

2300 gr. chicken wings, breasts or thighs, or 1 chicken, cut into pieces 1 pork knuckle 1 large red bell pepper, cut into quarters and remove seeds and partitions 2 large onions (about 900 g), unpeeled and whole 1 large head of garlic, peel and wash 1 large bunch of fresh cilantro, with the roots cut off, wash with 2 tsp. black peppercorns 2 bay leaves 1/2 tsp annatto seeds, for coloring the broth, can be replaced with saffron

Place the chicken, shank, onion and bell pepper in the largest saucepan, 15L. Wrap the garlic, cilantro, peppercorns, bay leaves, and annatto seeds in cheesecloth for a garni bouquet. Crush the pepper with a mortar before placing it in the pot. Pour cold water 7 cm above the chicken. Bring to a boil and adjust the temperature to medium, skim off the foam. Cook for 30 minutes.
Poke the chicken through the thickest part with a knife and make sure it's cooked. Cook the broth for another 15 minutes, then remove the chicken legs and thighs. Leave the meat to cool, you can separate it from the bones and use it to make a salad. Continue cooking the broth for another 1 hour to add flavor, the broth will be rich if you put chicken backs, neck or wings. Strain the broth through a colander lined with several layers of cheesecloth. Refrigerate and refrigerate. Output: 3 - 3.5 liters.

Broth on a shank and chicken at home - a detailed recipe for cooking.

2300 gr. chicken wings, breasts or thighs, or 1 chicken, cut into pieces 1 pork knuckle 1 large red bell pepper, cut into quarters and remove seeds and partitions 2 large onions (about 900 g), unpeeled and whole 1 large head of garlic, peel and wash 1 large bunch of fresh cilantro, with the roots cut off, wash with 2 tsp. black peppercorns 2 bay leaves 1/2 tsp annatto seeds, for coloring the broth, can be replaced with saffron

Place the chicken, shank, onion and bell pepper in the largest saucepan, 15L. Wrap the garlic, cilantro, peppercorns, bay leaves, and annatto seeds in cheesecloth for a garni bouquet. Crush the pepper with a mortar before placing it in the pot. Pour cold water 7 cm above the chicken. Bring to a boil and adjust the temperature to medium, skim off the foam. Cook for 30 minutes.
Poke the chicken through the thickest part with a knife and make sure it's cooked. Cook the broth for another 15 minutes, then remove the chicken legs and thighs. Leave the meat to cool, you can separate it from the bones and use it to make a salad. Continue cooking the broth for another 1 hour to add flavor, the broth will be rich if you put chicken backs, neck or wings. Strain the broth through a colander lined with several layers of cheesecloth. Refrigerate and refrigerate. Output: 3 - 3.5 liters.