Quick and Easy Egyptian Chicken Broth

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Recipe by: 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."

Directions

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.