Usuba
Homemade Chicken Broth with Vegetables
Clear chicken broth with carrots and onions. Vegetables are lightly charred in a pan for deep flavor. The broth is simmered over medium heat, with foam regularly skimmed off. Celery and spices can be added to taste if desired.
- Total
- 50 min
- Standard serving
- 77.1 g
Ingredients
Total 6
Instructions
- 1
Step 1
Wash the chicken breast. If it has skin, remove it.
- 2
Step 2
Place the chicken breast in a pot and cover with water so that it is 2–3 cm above the meat.
- 3
Step 3
Put the pot on high heat. When the water boils, reduce the heat to medium and simmer for 40 minutes.
- 4
Step 4
While cooking, regularly skim the foam from the surface of the broth.
- 5
Step 5
Wash and clean the vegetables. Cut the onion in half and the carrot into two pieces.
- 6
Step 6
Heat the pan over high heat. Place vegetables on a dry pan and char them until they have light black marks.
- 7
Step 7
Remove the vegetables from the pan and add them to the broth with the chicken.
- 8
Step 8
Add a bay leaf, black pepper and salt to taste. Continue cooking until the allotted time is up.
- 9
Step 9
When the chicken becomes tender and there is no blood in it, remove it from the broth and place it on the cutting board.
- 10
Step 10
Remove the vegetables, peppercorns, and bay leaf from the broth. Season the broth to taste.
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