For years, I avoided clear broths. Childhood memories told me they were bland and only meant for sick days. Then I tried this recipe — and everything changed.
It’s crystal clear, gently aromatic, and full of flavor.
It’s crystal clear, gently aromatic, and full of flavor.
Ingredients
1 chicken breast, skin on
2 liters (about 8 cups) water
3 allspice berries
3 whole black peppercorns
2 sprigs fresh parsley
½ tablespoon salt, level
1 chicken breast, skin on
2 liters (about 8 cups) water
3 allspice berries
3 whole black peppercorns
2 sprigs fresh parsley
½ tablespoon salt, level
Instructions
Place all the ingredients in a pot. Set over low heat (about 3 out of 10 on an induction stove) and slowly bring to a boil.
Some cooks recommend simmering for just 5–10 minutes, then turning off the heat and leaving the pot to cool completely so the chicken cooks through in the residual heat.
I prefer a safer route: once boiling, reduce heat and simmer gently for about 30 minutes. Check the chicken by cutting into the thickest part to ensure it’s fully cooked.
Ladle the broth into bowls or a soup tureen. Garnish with fresh herbs if you like.
Place all the ingredients in a pot. Set over low heat (about 3 out of 10 on an induction stove) and slowly bring to a boil.
Some cooks recommend simmering for just 5–10 minutes, then turning off the heat and leaving the pot to cool completely so the chicken cooks through in the residual heat.
I prefer a safer route: once boiling, reduce heat and simmer gently for about 30 minutes. Check the chicken by cutting into the thickest part to ensure it’s fully cooked.
Ladle the broth into bowls or a soup tureen. Garnish with fresh herbs if you like.
Even the pickiest eaters in my house — my husband and kids enjoy eating it.