-
-
My review
Quick and Easy Egyptian Chicken Broth
1 made it |
0 reviews
| 0 photos
18
Melinda Kreml-Gill
"My husband taught me this traditional Egyptian recipe. He says I make it better than his mom did! The trick is knowing exactly when to add the water, giving the chicken enough time to fry a little, but not letting it burn. Serve with rice and stewed vegetables."
Added to shopping list.
Go to shopping list.
Ingredients
33 m servings 418Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Rub chicken with salt and pepper.
- Combine chicken, giblets, and butter in a 5-quart pot over medium heat. Add onion, cloves, cardamom, and bay leaf. Simmer, stirring occasionally, until moisture has evaporated. Cook chicken until lightly browned, 3 to 5 minutes.
- Pour in enough water to just cover the chicken. Simmer until flavors combine, about 20 minutes.
Footnotes
- Cook's Note:
- Vegetable oil can be substituted for the clarified butter.