Macaroni

Macaroni in Chicken Soup

Home-made Chicken Broth

Ingredients:

• 4 whole Chicken Bones
• 3 - 3.5 litre Water

How to do it:

1. Blanch the bones first.
2. Return the bones to a pot of water to boil.
3. Bring it to boil.
4. Reduce heat to simmer.
5. Skim the surface of foam till they no longer appear.
6. Simmering should be for at least 4 hours. I simmer mine for 5 hours.
7. Use a strainer (preferably with smaller holes) to drain the bones and particulars.
8. Let it cool before you freeze it.
9. The ingredients stated should yield about 2.5 litre of broth.

Note:

• You can remove the fats from the broth by letting it refrigerate until the fat congeals. Then you are easily remove it.
• You can add vegetables to make the broth sweeter too. I prefer just pure chicken broth.
• The broth can be frozen for up to 6 months.
• Do not refreeze broth that you have thaw. Therefore freeze broth in portions you usually use. I freeze my broth 600ml each.