Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
Combine chicken, carrots, celery, and peas in
Brown onion and celery in butter.
Add flour and blend.
Add chicken broth; cook until thick, stirring constantly.
Add tomato juice, Worcestershire sauce, seasonings and chicken.
Heat thoroughly.
Serve over the cooked rice.
Serves 8.
Dust chicken pieces with flour and saute in butter until tender and light brown.
Add chicken broth, rosemary, mushrooms and wine.
Turn into casserole pan and bake about 30 minutes, uncovered, at 350\u00b0.
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
o 1/4 cup of chicken broth or milk.
Form into
Combine eggs, salt, pepper, parsley, melted butter, and cream of wheat.
Refrigerate for at least two hours.
Bring chicken broth to boil.
Drop dumpling mixture by tablespoons into boiling broth.
Simmer for 15 to 20 minutes.
Add the corn meal gradually to the boiling chicken broth, and stir until smooth and free of lumps.
Cook the mixture until most of the liquid is absorbed.
This mixture should not be very thick.
Stir some of the hot cereal into the beaten yolks, and then blend it with the rest.
Cook it over a low heat from 5 to 6 minutes.
Serve hot or cold with any meat preparation.
serves 7 to 9.
cups of the reserved broth and set aside. In another
he broth.).
To broth, add anise seeds, mint, and chicken, placing chicken on
ver med-high heat. Add chicken and cook, breaking up w
Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
Add chicken and fry until brown and crisp all over; remove to a plate.
Add onion, garlic, carrots, celery, and ham to pan; saute over low heat until soft but not brown.
Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.
move excess fat from chicken cavity. Rinse the chicken inside and out. Place
pour cans of tomatoes and chicken broth and turn heat on low
or a garnish. Cut the chicken into thin slices that will
f the beans).
Boil chicken in hot water for 10
he carcass of a roasted chicken, which I keep in my
Place the chicken in the slow cooker and pour over the broth. Cover
t with 1/2 cup chicken broth every 30 minutes.
Remove
o bubble, place each chicken piece skin-side down in