How to Make Seaweed Mushroom Broth Recipe

Chicken Broth

Put the squid into a serving bowl and lay some of the bigger leaves around the edge.

Recipe Summary Chicken Broth

Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.

Ingredients | Seaweed Mushroom Broth Recipe

14 quarts water

2 (5 pound) whole chickens, skinned and trimmed of fat

4 pounds carrots, cut into chunks

3 pounds celery, cut into chunks

3 large sweet onions, cut into chunks

6 leeks, trimmed and chopped

14 tablespoons sea salt

3 tablespoons chopped garlic

3 tablespoons garlic powder

2 tablespoons crushed dried rosemary

2 tablespoons dried parsley

1 tablespoon dried thyme

1 bunch fresh parsley, chopped (Optional)

Directions

Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.

Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

When using frozen broth either thaw via microwave or refrigerator, or put directly in pot and thaw on stove. Use in any recipe calling for broth.

The nutrition data for this recipe includes the full amount of all the chicken, vegetables, and salt. The actual amount of chicken, vegetables, and salt consumed will vary.

Info | Seaweed Mushroom Broth Recipe

prep: 15 mins cook: 2 hrs total: 2 hrs 15 mins Servings: 24 Yield: 24 servings

TAG : Chicken Broth

Soups, Stews and Chili Recipes, Broth and Stock Recipes, Chicken Stock Recipes,

Images of Seaweed Mushroom Broth Recipe

Seaweed Mushroom Broth Recipe : Serve it with udon noodles topped with with when broth is simmered, strain through a fine mesh strainer and return to pot, discarding solids.