DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 120 MIN SERVINGS: 4 COST: LOW
1 CHICKEN or 1 POUND BELLY OR RIB or BOTH
3 ONIONS
3 CARROT STICKS
3 CELERY STICKS
PARSLEY
3 OZ. 1/2 CAN TOMATO PASTE (OPTIONAL)
2 GARLIC CLOVES WHOLE (OPTIONAL)
2 TBLSPPONS SALT, ABOUT
10 PEPPER CORNES
2 CLOVES (OPTIONAL)
RECIPE
STICK ONE ONION WITH THE 2 CLOVES (OPTIONAL)
IN A LARGE POT PUT CARROTS, CELERY, ONIONS, PARSLEY, SALT, BLACK PEPPER CORNS. OPTIONAL: GARLIC, TOMATO PASTE, CLOVES.
ADD MEAT AND WATER. PLACE ON MEDIUM HEAT AND BRING TO BOIL. BOIL TWO HOURS IF YOU HAVE RED MEAT, ONE HOUR IF ONLY WHITE.
ONCE THE BROTH IS READY YOU CAN USE IT FOR YOUR RECIPE. IF YOU LIKE A LIGHTER BROTH, LET IT COOL AND PUT IT IN THE REFRIGERATOR, ONCE IT IS COLD YOU CAN SKIM THE FAT FROM THE TOP.