This chicken broth, stock or soup (you call it as you like) is a very comforting dish for winter and also has the advantage of being an anti-waste dish! Indeed, all the peels of the unused vegetables will be recovered to make a broth that will be used for the main recipe. You can keep this broth when deglazing for another recipe and/or use the chicken to make a sandwich, this recipe has the advantage of being changeable and reusable for many other preparations!
Ingredients
2 Chicken legs
"Bouquet garni" (parsley, cilantro, bay leaf)
Carrots
Red onion
Potatoes
Leek
Garlic
Chili pepper
Instructions
Cut your vegetables coarsely
Add peel and other vegetable waste to a saucepan, then fill it with water to the height and boil.
In a hot saucepan, sear the two chicken legs in the olive oil, skin side down. This step will allow to grill and color the skin of the chicken to develop more interesting aromas.
When you get a nice color, get rid of your thighs and add a drizzle of olive oil and vegetables to the same pan.
Sauté the vegetables for 1 to 2 minutes max and then moisten with the broth. Add hot water if there is not enough liquid with the broth.
Add a lid and let heat for 30 minutes over medium-high heat.
Serve and feast!
Ps : The sandwich recipe at the end of the video is in the sandwich section. You can also remove the chicken and put it in the broth to make it easier to eat.
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