Chicken Broth

Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.

Step: 1

Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.

Step: 2

Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

Per Serving: 302 calories; protein 28.3g; carbohydrates 15.4g; fat 13.8g; cholesterol 83.1mg; sodium 3273.3mg.

The name of “stew” can refer to both a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.