Time: 2 hours 45 minutes

Homemade chicken and shank broth - a detailed recipe.

Ingredients:

• 2300 g chicken wings, breasts or thighs, or 1 chicken cut into pieces
• 1 pork knuckle
• 1 large red bell pepper, quartered and seeds and membranes removed
• 2 large onions (about 900 g), unpeeled and whole
• 1 large head of garlic, peeled and washed
• 1 large bunch of fresh cilantro, with roots trimmed, washed
• 2 teaspoons black peppercorns
• 2 bay leaves
• 1/2 tsp annatto seeds, for coloring the broth, can be substituted with saffron

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, pork, bouquet garni, onions, garlic, sweet pepper, Annatto, bay leaf, black pepper, cilantro

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Preparation:

Step 1
• Place the chicken, shank, onion and bell pepper in the largest 15-quart pot.
Step 2
• Wrap garlic, cilantro, peppercorns, bay leaves, and annatto seeds in cheesecloth to make a bouquet garni. Crush the peppers with a mortar and pestle before adding them to the pan.
Step 3
• Add cold water to a level 7 cm above the chicken. Bring to a boil, reduce heat to medium, and skim off any foam. Simmer for 30 minutes.
Step 4
• Pierce the chicken with a knife in the thickest part to ensure it's cooked through. Cook the broth for another 15 minutes, then remove the chicken legs and thighs. Let the meat cool; you can remove it from the bones and use it for cooking. salad.
Step 5
• Continue cooking the broth for another 1 hour to give it flavor; the broth will be rich if you add chicken backs, necks, or wings.
Step 6
• Strain the broth through a colander lined with several layers of cheesecloth. Cool and store in the refrigerator.
  Exit: 3 - 3.5 l.

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