Broth is prepared by boiling bones, meat, fish or vegetables in water, and these are commonly used in curry, gravies, soup and for steaming rice to add more flavor and taste to the dish. Broth can be prepared in bulks and can be refrigerated in a glass bottle once it reaches the room temperature. It stays fresh for 2 to 3 weeks.
Chicken Broth consumes time, almost 30 to 40 mins. You can also roast bones and add them to the broth which adds a different flavor with a dark color, this can be consumed as such like a soup, which is good for sore throat and cold. Let me share the recipe…
- Chicken pieces (with bones and meat) – ½ kg
- Onions – 1 no
- Carrot – 1 no
- Mint and Coriander Leaves – a handful
- Cumin seeds – 1 ½ tsp
- Black pepper – 1 tsp
- Ginger – 2” inch stick
- Garlic – 5 cloves
- Water – 3 litre
- Olive oil – 1 tbsp
- Salt to taste
Making of Chicken Broth –
- Peel and roughly chop the onions and carrot into pieces.
- Heat water in a sauce pan, add the onions, carrot and coriander + mint leaves.
- Crush the ginger, garlic, add it to the water. Cover and bring it boil.
- Crush the cumin seeds and black pepper, add it to the water, let it boil.
- Add the chicken pieces, cover and cook in medium flame for 15 mins.
- Pour olive oil, remove the lid and cook in medium flame for another 20 mins.
- Remove it from fire, bring it room temperature, strain the broth.
- Transfer it to a glass bottle and refrigerate it.
Stays fresh for 2 to 3 weeks.
Note: You can also substitute chicken with lamb, fish and beef for the broth.