Chicken Broth

2.5 LITRES

Ingredients

Chicken stock                                                          2.5 ltr

Onions                                                                     70 g

Carrots                                                                     50 g

Leek                                                                        25 g

Celery                                                                      25 g

Cabbage                                                                   25 g

Turnip/Swede                                                          25 g

Patna Rice                                                                50 g

Salt

Pepper

Parsley (chopped)                                                    15 g

Cooked chicken                                                       70 g

Method

  1. Peel the vegetables and cut into small dice
  2. Cut the cooked chicken into small dice.
  3. Strain the stock, bring to the boil and skim.
  4. Add the diced vegetables to the stock and simmer for 20 minutes.
  5. Add the washed rice and simmer for a further 15 minutes.
  6. Skim, adjust the seasoning and consistency, add the chopped parsley and chicken and serve.

 

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