Shank and chicken broth at home – a detailed recipe cooking. 
The photodishes: Daisy Martinez Time: 2 hours. 45 minutes The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2300 gr. chicken wings, breasts or thighs, or 1 cut pieces of chicken
- 1 pork knuckle
- 1 large red bell pepper, cut into quarters and remove seeds and septum
- 2 large onions (about 900 gr.), Unpeeled and whole
- 1 large garlic head, peel and wash
- 1 large bunch of fresh cilantro, with cut roots, to wash
- 2 tsp peppercorns black pepper
- 2 bay leaves
- 1/2 tsp annatto seeds, for staining broth, can be replaced saffron
Recipes with similar ingredients: chicken, pork, a bouquet of garnish, onions onions, garlic, sweet peppers, Annato, bay leaf, pepper black peas, cilantro
Recipe preparation:
- Put chicken, shank, onion and bell pepper in the very a large pan of 15 liters.
- Wrap garlic, cilantro, peas, laurel in gauze annatto leaves and seeds to make a garni bouquet. Before as put it in a pan, crush pepper with a mortar.
- Pour cold water 7 cm above the chicken. Bring to boil, and adjust the temperature to medium, remove the foam. Cook for 30 minutes.
- Pierce the chicken with the knife in the thickest part, and make sure that she is cooked. Cook the broth for another 15 minutes, then remove the chicken legs and hips. Leave the meat to cool, you can separate it from bones and use to make salad.
- Continue to cook the broth for another 1 hour to give flavor to him, the broth will be rich if you put chicken backs, neck or wings.
- Strain the broth through a colander stacked in several layers gauze. Refrigerate and store in the refrigerator. Exit: 3 – 3.5 l
