That's how good our homemade chicken broth tastes... like nectar of the gods. We use the very best chickens we can find, from local farms. And, yes, it DOES make a difference. It's twice as good as the best chickens we can get at even high quality grocery stores. We add the usual suspects... onions, celery, carrots, garlic, ginger, bay leaves, parsley, peppercorns. And we simmer it in our five gallon pot for several hours (three to four).
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| Ready to cook |
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| Done! |
The next day, after it has spent the night in the refrigerator, we put it in containers and freeze it. I always feel rich when we have a new batch of chicken broth.
Today we used the first quart to make our breakfast which is broth with carrots, Chinese cabbage, Annie Chun's mini wontons, cilantro, ginger, green onion, and lemon grass. Oh, so very good. Mmm mmm.
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| Breakfast soup |
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