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Consume is Only the Broth of Meat or Chicken and Others
IMPORTANT WARNING
When making broth with various meats, remove fat and skin from the chicken, before cooking.
When ready (cooked) the meat releases a lot of fat.
Put the broth in the refrigerator then remove all the fat that remained on top, with the aid of a spoonful (soup).
Use it the next day.
Ingredients:
Beef Meat:
1 pound of muscle, or the beef soup of your choice
A large bone with marrow (optional) ask the butcher to cut into 3 equal pieces. 4 liters of cold water.
If you want you can cut the bone in half, you can bake for 30 minutes, add along with the other ingredients
Other Ingredients:
1 whole carrot peeled,
1 clove garlic cut in half and then into pieces,
4 to 6 celery butches with the leaves, and cut into large pieces.
2 onions, (sting each onion 2 cloves),
1 whole peeled garlic head.
1 slice ginger sliced thin,
4 to 6 tomatoes cut into 4 parts, with the segments
1 tablespoon of salt.
2 bay leaves, 2 fresh mint sticks, and 2 fresh basil (place the two fresh herbs only at the end of the baking). (optional)
1 bunch of parsley with whole stem and chives.
1 piece of cinnamon in stick of 10 centimeters,
Way of preparing:
Putting in a large cauldron, raw meat and bones, letting it cook for an hour or two, depends on the size of the pieces of meat.
After the cooked meat, remove
In the remaining broth put more cold water.
Wash the vegetables, carrot, onion, garlic, garlic, ginger, tomatoes, parsley and chives and salt also the cinnamon sticks.
Put the vegetables in the broth of the baking of meat and bones. Bring to a high heat until boiling. Put the fire down.
Cook until vegetables are cooked.
After all well cooked, let cool.
Strain into a deep sieve. Divide the broth into several pots, or in a large tuperware, to freeze.
After the broth is frozen, remove all the fat that is on top with the aid of a spoon.
Freezing for 2 to 3 months.
The broth that was left consumed.
Serve very hot with crotons without any oil or olive oil. And grated parmesan cheese (optional).
Note:
You can cook in a pressure cooker which reduces cooking time, however, does not get the same flavor.
If you are cooking in pressure cooker split into two large pans.
Old Chicken or Rooster Eating:
Ingredients:
2 whole hens with bones, feet, (without fingernails), and gizzards, (discarding the liver), or thighs with overcoats, without skins
1 liter of cold water. Without salt.
Other Ingredients:
2 whole carrots, 1 head of whole peeled garlic, 2 large onions, 8 cloves (put 4 on each onion), 1 slice of grated ginger, 2 bay leaves, 1 pore garlic, only white part cut into four by length, 1 5 cinnamon cinnamon, 6 celery stalks without leaves, cut into large pieces .6 very ripe tomatoes, cut into 4 parts, 1 small turnip cut into thick slices (optional) 1 bunch of parsley and chives, uncut.
Way of preparing;
Wash the chickens, remove skins and fats, cut into pieces, do the same with vegetables.
Put everything inside a large pressure cooker or 2 medium pans, topped with water.
Be careful not to put in too much water. See marking the pan (where it holds the handle), 1 (one) centimeter below the last nail
Leave to cook for 30 minutes. When it's all cooked. Allow to cool inside the pan.
Remove the pieces of meat, then boning. Book it.
Strain everything into a deep sieve. Place the broth in one or two turperware with lid. Bring to the freezer until it hardens.
Once frozen, remove with the help of a spoon all the fat that is on top.
If you want to use then do it the day before or in the morning to be able to take the fat.
To serve consume (which is only liquid)
Use a clay bowl, or cup with two wings.
Put a pinch of salt, and the crótons without oil.
If you want you can sprinkle on top, a little Parmesan cheese
CROTONS:
Bread in cubes cut into cubes of 1 centimeter, toast in the oven or in the frying pan. Do not put in the crótons, oil or olive oil.
Chicken soup:
If you want to use the broth without the fat, to make chicken soup, place 1 small carrot, cut into cubes, 1 stalk of celery without leaves and 1 garlic clove cut into thin slices, and ½ cup of washed rice.
Cover the pan, as soon as you raise the boil, lower the pin. Then lower the heat, leave to cook for 5 minutes. Turn off the heat, let cool in the pan.
Notice:
Do not place celery leaves that clog the pressure cooker valve.
Note:
For each 1 (one) liter of broth corresponds to half a cup of rice.
To serve the canja place in dish
Consume is Only the Broth of Meat or Chicken and Others
IMPORTANT WARNING
When making broth with various meats, remove fat and skin from the chicken, before cooking.
When ready (cooked) the meat releases a lot of fat.
Put the broth in the refrigerator then remove all the fat that remained on top, with the aid of a spoonful (soup).
Use it the next day.
Ingredients:
Beef Meat:
1 pound of muscle, or the beef soup of your choice
A large bone with marrow (optional) ask the butcher to cut into 3 equal pieces. 4 liters of cold water.
If you want you can cut the bone in half, you can bake for 30 minutes, add along with the other ingredients
Other Ingredients:
1 whole carrot peeled,
1 clove garlic cut in half and then into pieces,
4 to 6 celery butches with the leaves, and cut into large pieces.
2 onions, (sting each onion 2 cloves),
1 whole peeled garlic head.
1 slice ginger sliced thin,
4 to 6 tomatoes cut into 4 parts, with the segments
1 tablespoon of salt.
2 bay leaves, 2 fresh mint sticks, and 2 fresh basil (place the two fresh herbs only at the end of the baking). (optional)
1 bunch of parsley with whole stem and chives.
1 piece of cinnamon in stick of 10 centimeters,
Way of preparing:
Putting in a large cauldron, raw meat and bones, letting it cook for an hour or two, depends on the size of the pieces of meat.
After the cooked meat, remove
In the remaining broth put more cold water.
Wash the vegetables, carrot, onion, garlic, garlic, ginger, tomatoes, parsley and chives and salt also the cinnamon sticks.
Put the vegetables in the broth of the baking of meat and bones. Bring to a high heat until boiling. Put the fire down.
Cook until vegetables are cooked.
After all well cooked, let cool.
Strain into a deep sieve. Divide the broth into several pots, or in a large tuperware, to freeze.
After the broth is frozen, remove all the fat that is on top with the aid of a spoon.
Freezing for 2 to 3 months.
The broth that was left consumed.
Serve very hot with crotons without any oil or olive oil. And grated parmesan cheese (optional).
Note:
You can cook in a pressure cooker which reduces cooking time, however, does not get the same flavor.
If you are cooking in pressure cooker split into two large pans.
Old Chicken or Rooster Eating:
Ingredients:
2 whole hens with bones, feet, (without fingernails), and gizzards, (discarding the liver), or thighs with overcoats, without skins
1 liter of cold water. Without salt.
Other Ingredients:
2 whole carrots, 1 head of whole peeled garlic, 2 large onions, 8 cloves (put 4 on each onion), 1 slice of grated ginger, 2 bay leaves, 1 pore garlic, only white part cut into four by length, 1 5 cinnamon cinnamon, 6 celery stalks without leaves, cut into large pieces .6 very ripe tomatoes, cut into 4 parts, 1 small turnip cut into thick slices (optional) 1 bunch of parsley and chives, uncut.
Way of preparing;
Wash the chickens, remove skins and fats, cut into pieces, do the same with vegetables.
Put everything inside a large pressure cooker or 2 medium pans, topped with water.
Be careful not to put in too much water. See marking the pan (where it holds the handle), 1 (one) centimeter below the last nail
Leave to cook for 30 minutes. When it's all cooked. Allow to cool inside the pan.
Remove the pieces of meat, then boning. Book it.
Strain everything into a deep sieve. Place the broth in one or two turperware with lid. Bring to the freezer until it hardens.
Once frozen, remove with the help of a spoon all the fat that is on top.
If you want to use then do it the day before or in the morning to be able to take the fat.
To serve consume (which is only liquid)
Use a clay bowl, or cup with two wings.
Put a pinch of salt, and the crótons without oil.
If you want you can sprinkle on top, a little Parmesan cheese
CROTONS:
Bread in cubes cut into cubes of 1 centimeter, toast in the oven or in the frying pan. Do not put in the crótons, oil or olive oil.
Chicken soup:
If you want to use the broth without the fat, to make chicken soup, place 1 small carrot, cut into cubes, 1 stalk of celery without leaves and 1 garlic clove cut into thin slices, and ½ cup of washed rice.
Cover the pan, as soon as you raise the boil, lower the pin. Then lower the heat, leave to cook for 5 minutes. Turn off the heat, let cool in the pan.
Notice:
Do not place celery leaves that clog the pressure cooker valve.
Note:
For each 1 (one) liter of broth corresponds to half a cup of rice.
To serve the canja place in dish
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