.1-2-3 Chicken Broth
Source of Recipe
the Fat Flush Cookbook
List of Ingredients
2 quarts purified water
3 pounds chicken pieces with boens
3 tablespoons apple cider vinegar
1 large onion, cut into 1" pieces
3 stalks celery, cut into 1" pieces
1 carrot, cut into 1" pieces
4 sprigs parsley
2 bay leaves Recipe
Note: to remove any fat,, chill broth and skim off fat, which will rise to the top. Place all ingredients in a large pot and bring to a boil. Reduce heat, cover and simmer for about 45 minutes or until chicken is done. Strain and discard vegetables, bones and bay leaves, and save the chicken for another dish. Refrigerate and use within 3 days, ro freeze. Can add 1 small sweet potato, cubed to the pot. To make a rich, brown sauce, leave onion skin on.
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