Curry Chicken Broth |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 cups (3 L) | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 tbsp/15 ml vegetable oil | 1 medium onion, chopped | 2 tsp/10 ml curry powder |
| 2 cloves garlic, minced | 12 cups/ 3 L water | 3 lbs/1.5 kg chicken, cut into pieces |
| 2 carrots, peeled and sliced into rounds | 2 stalks celery (with leaves), sliced | 1 tbsp/15 ml grated ginger root |
| 1/2 tsp/2 ml salt | freshly ground black pepper to taste | |
| 1 | In a large stockpot or Dutch oven, heat oil over medium heat. Add onion and saute for 3 minutes. Add curry powder and garlic; continue to saute until onions and garlic are soften (but not browned). Add water, chicken, carrots, celery, ginger, salt and pepper. Bring to a boil. Reduce heat and simmer, covered and stirring occasionally, for 2 hours or until meat is tender. Taste after 1 hour and season with additional curry powder, salt and/or pepper if necessary. |
| 2 | Remove chicken and reserve for another use, if desired. Strain stock through a sieve lined with cheesecloth, discarding solids. Allow stock to cool, then refrigerate. Once chilled, remove congealed fat from surface. Portion stock in 2-1/2 to 3-cup (625 to 750 ml) portions for use in fondues. Freeze if desired. |