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Chicken Soup
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
10 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- 2.5 kg whole chicken1 unit(s)
- White rice1 cup
- Large carrot1 unit(s)
- Celery stalks2 unit(s)
- Large onion1 unit(s)
- Garlic Cloves3 unit(s)
- White peppercorns10 unit(s)
- Salt1 tablespoon
- Water3 l
- Fresh parsley to taste
- Chicken hearts1/2 kg
- If the chicken is whole, cut into pieces separating the thighs from the drumsticks and remove the skin from these parts. Cut and discard the sambiquira as this part is too greasy. Leave the entire breast with bone and skin.
- In a large, deep pan, place all the chicken parts except the breast. Add the carrot cut into 1/2 cm thick half moons, the celery leaves, the garlic cloves, the whole peppercorns, the salt and cover with water. Bring to a boil and simmer over low heat for 40 minutes. Meanwhile, clean the chicken hearts, removing excess fat and season with salt and freshly ground white pepper.
- Strain the broth and separate the thighs and drumsticks, the neck and the wings. Discard the celery leaves, peppercorns and chicken carcass. Reserve the carrot.
- Return the broth to the pan along with the brisket and all parts. Boil for 30 minutes on low heat.
- Remove the chicken breast, add the washed rice, the hearts and the diced celery.
- Shred the breast and return to the pan. When the rice is cooked (about 10 minutes) add the cooked carrots and the chopped parsley. If necessary, adjust the salt. Serve hot accompanied by a lot of affection.
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