This hearty chicken broth is very flavorful, thanks to the addition of fennel tops - it's tasty enough to eat just as a broth if someone is sick, or to add sauteed vegetables and rice to quickly turn it into a soup. Use in your favorite soup, chicken pot pie, or risotto recipes. Broth just doesn't look great in pictures - at least not from what I can tell - so no pictures. Enjoy!
Chicken Broth w/ Fennel
After roasting your chicken and removing/eating the meat, place chicken carcass plus roasted skin in a large pot. Cover with water, just barely. (I find this fills 1/2 my large pot typically).
Add to pot:
fennel tops (the nice green dill-like stems that grow from the fennel bulb)
2 carrots, coarsely chopped
5-6 coarsely diced green onions (tops & bottoms)
1 tsp ground pepper
1 Tbsp salt
Bring to a boil. Lower heat, cover and simmer for 2 hours. Cool for ~20 minutes off the heat. Strain and store or use, as desired.
Chicken Broth w/ Fennel
After roasting your chicken and removing/eating the meat, place chicken carcass plus roasted skin in a large pot. Cover with water, just barely. (I find this fills 1/2 my large pot typically).
Add to pot:
fennel tops (the nice green dill-like stems that grow from the fennel bulb)
2 carrots, coarsely chopped
5-6 coarsely diced green onions (tops & bottoms)
1 tsp ground pepper
1 Tbsp salt
Bring to a boil. Lower heat, cover and simmer for 2 hours. Cool for ~20 minutes off the heat. Strain and store or use, as desired.
No comments:
Post a Comment