Composition / ingredients
Step-by-step cooking
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Wash the chicken, pour water.
& nbsp;Wash the onion and, without peeling, put it in the broth.
Wash the carrots, peel them and also put them in the broth.
Put a few peas of black pepper and a little salt in the broth.
As it boils, remove the foam.
When the chicken is cooked, remove it from the broth and use it in a salad or other dishes.
Remove the fire to a minimum and evaporate the liquid.
Put the washed, unpeeled garlic in the broth.
When the third part of the original liquid remains, cool the concentrated chicken broth to warm, strain and pour into molds. I used silicone molds.
Put the molds in the refrigerator and, as soon as the chicken broth freezes, take it out of the molds, wrap it with cling film and put it in a bag.
Put a bag of frozen broth in the freezer.
Use the broth as needed.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
