Filter
Reset
Sort ByRelevance
Kali Peacock
Base stock
Chicken broth with winter carrot and spring onion.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the winter carrot and cut it into cubes. Wash the spring onion and cut the green parts into pieces.
-
Put the vegetables and chicken in a pan and add the water. Bring to a boil and simmer for about 45 minutes.
-
Strain the broth and discard the vegetables. Use the chicken meat for another dish.
-
Allow the stock to cool, pour into small containers or ice cube bags and store in the freezer. So you always have a tasty broth to cook vegetables or to dilute appetizers.
Blogs that might be interesting
-
55 minAppetizerfresh ginger, Red pepper, lime, medium oranges, sea salt, fennel bulb, fresh cod fillet, small red onion, fresh basil,ceviche -
25 minAppetizerbavette, onion, egg, mayonnaise, Tabasco, worcestersauce, capers, mustard, parsley (finely chopped), White bread, soft cream butter,steak tartare with toast -
30 minAppetizerpeanut oil, sunflower oil, onion, garlic, bacon, cumin powder (djinten), coriander powder (ketoembar), pumpkin, potato, vegetable stock, herbal broth, Whole grain bread, Sesame seed, cornstarch, all-in-one, cooking cream, Tabasco,pumpkin soup with bacon and sesame toast -
160 minAppetizereggplant, olive oil, onion, celery, tasty tomatoes, green olives, pear, almond shavings, capers, cinnamon stick, cloves, sugar, White wine vinegar,sweet and sour vegetable dish
Nutrition
10Calories
Sodium0% DV5mg
Fat2% DV1g
Protein10% DV5g
Carbs1% DV3g
Fiber48% DV12g
Loved it