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Ingredients

Adjust Servings:
2 chicken leg quarters
3 l cold water
oil
1 onion
1 carrot
1 celery root or 3 celery sticks
1-2 bay leaves
salt
4 peppercorns
Optionally:
parsley root
celery leaves
1 tsp fresh or 0.5 tsp dried thyme
100 ml dry white wine
Chicken short stock

Chicken short stock

Features:
  • Dairy-Free
  • Gluten-Free
  • 60
  • Serves 8
  • Medium

Ingredients

  • 2 chicken leg quarters

  • 3 l cold water

  • oil

  • 1 onion

  • 1 carrot

  • 1 celery root or 3 celery sticks

  • 1-2 bay leaves

  • salt

  • 4 peppercorns

  • Optionally:

  • parsley root

  • celery leaves

  • 1 tsp fresh or 0.5 tsp dried thyme

  • 100 ml dry white wine

Directions

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It’s so quick and easy to make a delicious soup when you have different kinds of homemade broth preserved in the freezer – all you need is just to warm it up. But what if there is no broth, no time and you still want to make a fragrant and nutritious soup for your family? Judging from my experience, the best option here is a chicken short stock. In comparison with a traditional chicken stock, which requires no less than 2 hours of cooking, a chicken short stock is ready in about 40 minutes.

As for a traditional chicken stock, the best choice of chicken parts here would be any with bones and joints, as for example wings, backs, necks and legs.

Here I suggest you the recipe based on chicken leg quarters as probably every housewife has them in the freezer. For 3 l of water I recommend you to use 2 leg quarters, but in case you have only one – 2 l of water would be enough!

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Steps

1
Done

Remove the meat from bones. Cut the meat into 3x3 cm pieces.

2
Done

In a pan, place the meat and the bones apart and roast them in oil over high heat until golden brown. Roast the bones from one side until done and then on the other side. Do not let them burn, or your broth will be bitter.

3
Done

Place the roasted meat and bones in a pot and cover with 3 l of cold water. Cook it over medium heat (if you don’t have much time, you can cook in over high heat and before it starts boiling, reduce it to simmer). Skim any fat and foam from the surface with a skimmer. Let it simmer for 10-15 min.

4
Done

Meanwhile cut the vegetables into 2x2 cm pieces. Pour some oil onto the pan we used for roasting. Place the vegetables there and roast them over high heat, stirring until golden brown. We need the vegetables golden brown, not done. And don’t let them burn.

5
Done

10-15 min after boiling, add the roasted vegetables to the pot and keep on cooking. In the hot pan we used before for roasting, add wine and stir, scraping the remaining pieces of the roasted vegetables and meat with a spatula. We need the wine to absorb all the flavors from the pan. Let the wine boil for 1-2 min, then add to the broth and cook for 15 min.

6
Done

Add a bay leaf, peppercorns, herbs, salt. Cook for another 10-15 min.

7
Done

Remove the broth from heat. Strain the meat and the vegetables out of the broth. Save the meat – you can use it later for soups or other dishes. Strain the broth through a fine sieve or cheesecloth.

Our broth is done!

How to serve:

Use it as a base for any soup or as an independent dish with cooked rice, noodles or dry bread crumbs garnished with chopped herbs.

How to keep:

Cool as soon as possible and preserve refrigerated up to 3 days.

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