<< Back

Chicken Broth

Chicken Broth Recipe from the "Twelve Months of Monastery Soups" by Brother Victor-Antoine d"Avila-Latourrette

18 c water
2 pds chicken pieces (or more if available - carcasses work great)
2 onions, coarsely chopped
2 leeks, thinly sliced
2 carrots, sliced
1 celery stalk, sliced
5 garlic cloves, minced
1 bay leaf
1 egg white, beaten
1 bouquet of thyme & parsley sprigs, tied
black peppercorns to taste
salt to taste
Pour the water into a good sized soup pot and add all the ingredients. Bring the water to a boil, stir thoroughly, and then reduce the heat to low-medium. Cook slowly for 2 hours, add more water if necessary.
Wen the broth is done, turn off the heat and let rest (about 45 min). Withdraw the chicken and vegetables and then ladle the broth through a very fine strainer, even better, through cheesecloth. When the broth has cooled, place in proper containers and freeze for future use.
CSA Snapshot

Mailing list sign-up