QUICK AND EASY EGYPTIAN CHICKEN BROTH

Quick and Easy Egyptian Chicken Broth image

My husband taught me this traditional Egyptian recipe. He says I make it better than his mom did! The trick is knowing exactly when to add the water, giving the chicken enough time to fry a little, but not letting it burn. Serve with rice and stewed vegetables.

Provided by Melinda Kreml-Gill

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Time 33m

Yield 4

Number Of Ingredients 8

Ingredients

1 whole chicken with giblets, patted dry and quartered
salt and ground black pepper to taste
2 tablespoons clarified butter
1 onion, trimmed
4 whole cloves, or more to taste
4 cardamom pods, or more to taste
1 bay leaf, or more to taste
1 quart water, or more as needed

Steps:

Rub chicken with salt and pepper.
Combine chicken, giblets, and butter in a 5-quart pot over medium heat. Add onion, cloves, cardamom, and bay leaf. Simmer, stirring occasionally, until moisture has evaporated. Cook chicken until lightly browned, 3 to 5 minutes.
Pour in enough water to just cover the chicken. Simmer until flavors combine, about 20 minutes.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 6.6 g, Cholesterol 108.6 mg, Fat 28.5 g, Fiber 1.6 g, Protein 32.2 g, SaturatedFat 10 g, Sodium 136.3 mg, Sugar 2.4 g