Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
Chicken Broth
Page 137
Cuisine: Mexican | Course Type: Soups and Stews
(1 review)
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
This is a simple chicken broth - not too different from most. A cut up chicken is simmered with bay leaves (3), a white onion, pepper, thyme, and marjoram. You are instructed to cook it for two hours.
Be sure to use a large pot - I wished I had used more water. After cooling over night, the broth had congealed, the fat easily removed, and the flavor is good.
Note that there is no salt called for in this recipe. You might want to remember that as you use this in the various recipes in this book.
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