Broth

Broth can be served as a soup on its own. You can also boil additional vegetables, meat pieces or pasta in the broth and make different soups. You can also use store bought broth.

Chicken broth:

Ingredients:
Chicken – 2 lb (Use back, neck, giblets and other such pieces for making broth. Don’t use liver. You can use other good chicken pieces as well)
Peppercorns – 4 to 6
Onion – 2, quartered
Celery Stalks – 2
Parsley – 1 cup, rough chopped
Salt to taste

Method:

• Put all ingredients except salt in a stock pot. Add lots of water (about a gallon) and simmer for about 40 to 50 minutes till the liquid reduces to half.
• Add salt and strain through a sieve or cheese cloth.
• Allow to cool. Skim the fat off (the fat will form a layer on top).
• Use or freeze for later use.

If there is any meat left on the chicken pieces, it can be skinned, chopped and used in recipes that require boiled chicken.

Vegetable broth:

Ingredients:
Peppercorns – 4 to 6
Onion – 3, rough chopped
Celery Stalks – 3
Parsley – 2 cup, rough chopped
Tomatoes - 3 to 4, quartered
Carrots - 2 cup, rough chopped
Bay leaf - 1
Oil or butter - 2 tbsp
Salt to taste

Method:

• Heat oil in a stock pot.
• Add bay leaf, onion, carrots, celery. Saute for 1 to 2 minutes.
• Add tomatoes and all the other ingredients except salt.
• Add water (about a gallon) and simmer for about 40 to 50 minutes till the liquid reduces to half.
• Add salt and strain through a sieve or cheese cloth.
• Allow to cool. Use or freeze for later use.