Chickens in Broth
I love this recipe so much I wanted to share. For those of you who are not fond of cooking it's a very simple recipe that won't create a large number of dirty cookware.
Cookware
- One large pot with a lid.
- One long handled spoon.
- A fat skimmer (It looks like a measuring cup with a spout close to the bottom) or a turkey baster. (Optional)
Ingredients
- 3 to 3 1/2 pound whole chicken cut up- 2 cups water- 12 ounces beer- 1/2 teaspoon pepper plus a dash of pepper- 2 1/2 teaspoons ginger powder- 2 pinches saffron- 3 tablespoons breadcrumbs
Steps
1. Put chicken and giblets (except for the liver) into a large pot with water, pepper, 2 teaspoons ginger powder, and 1 pinch of saffron.
2. Bring water to a boil and then reduce to a simmer.
3. Simmer for 35 minutes or until the chicken is done.
4. Remove chicken and giblets from the pot and place on a serving dish.
5. Drain the fat from the broth (You can skip this part if you want).
6. Bring the remaining broth to a boil and reduce by half.
7. Add breadcrumbs slowly and stir until thickened slightly.
8. Strain the broth through a strainer (I usually skip this part).
9. Add 1/2 teaspoon ginger powder, 1 pinch of saffron, and a dash of pepper.
10. Return to a boil for 5 minutes to blend the flavors.
11. Remove from heat and pour the broth over the chicken on the serving platter.
Alternately you can pour the broth into a bowl and use it for dipping the chicken or bread. A nice hard french bread or any sourdough goes nicely with this recipe.
Cookware
- One large pot with a lid.
- One long handled spoon.
- A fat skimmer (It looks like a measuring cup with a spout close to the bottom) or a turkey baster. (Optional)
Ingredients
- 3 to 3 1/2 pound whole chicken cut up- 2 cups water- 12 ounces beer- 1/2 teaspoon pepper plus a dash of pepper- 2 1/2 teaspoons ginger powder- 2 pinches saffron- 3 tablespoons breadcrumbs
Steps
1. Put chicken and giblets (except for the liver) into a large pot with water, pepper, 2 teaspoons ginger powder, and 1 pinch of saffron.
2. Bring water to a boil and then reduce to a simmer.
3. Simmer for 35 minutes or until the chicken is done.
4. Remove chicken and giblets from the pot and place on a serving dish.
5. Drain the fat from the broth (You can skip this part if you want).
6. Bring the remaining broth to a boil and reduce by half.
7. Add breadcrumbs slowly and stir until thickened slightly.
8. Strain the broth through a strainer (I usually skip this part).
9. Add 1/2 teaspoon ginger powder, 1 pinch of saffron, and a dash of pepper.
10. Return to a boil for 5 minutes to blend the flavors.
11. Remove from heat and pour the broth over the chicken on the serving platter.
Alternately you can pour the broth into a bowl and use it for dipping the chicken or bread. A nice hard french bread or any sourdough goes nicely with this recipe.