Michaelmas Broth
Yield
4 servingsPrep
10 minCook
3 hrsReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
chicken
|
*
|
| 2 | litre |
water
|
*
|
| 1 | each |
onions
diced |
|
| ⅕ | cup |
carrots
diced |
|
| ⅕ | cup |
celery
cut up |
|
| 2 | tablespoons |
rice
long grain |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
chicken
|
*
|
| 2 | litre |
water
|
*
|
| 1 | each |
onions
diced |
|
| 47 | ml |
carrots
diced |
|
| 47 | ml |
celery
cut up |
|
| 3E+1 | ml |
rice
long grain |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Clean the chicken and cut into joints.
Place in a large pan with the onion, carrot and celery.
Season. Bring to the boil. Cover and simmer for 3 hours.
Skim any fat from the surface of the liquid from time to time.
Remove the chicken and strain the broth.
Return the broth to the pan and sprinkle in the rice.
Simmer for 15 to 20 minutes. Serve the broth hot alone or with some of the chicken, finely chopped.
