🫙 From the Spice Rack
Brazilian Chicken Rice Soup
1 3 lb. Chicken 1 Bay leaf 1 Medium onion, quartered 1 Whole clove 2 Ripe tomatoes, quartered 1 Carrot, cut into 1" pieces 1/4 c Chopped celery leaves 20 Black peppercorns, tied in...
maineasy
Ingredients8 items
Ingredients
- 13 lb. chicken
- 1bay leaf
- 1medium onion, quartered
- 1whole clove
- 2ripe tomatoes, quartered
- 1carrot, cut into 1" pieces
- 1/4cup chopped celery leaves
- 20black peppercorns, tied in
Directions
- 1
Chicken 1 Bay leaf 1 Medium onion, quartered 1 Whole clove 2 Ripe tomatoes, quartered 1 Carrot, cut into 1" pieces 1/4 c Chopped celery leav
- 2
Wash the chicken thoroughly
- 3
Remove the skin and any pieces of fat
- 4
Pin the bay leaf to 1 onion quarter with the clove
- 5
Place the chicken in a large pot with the tomatoes, onion quarters, 1 carrot, celery leaves, and peppercorn bundle
- 6
Add 10 cups cold water and bring to a boil
- 7
Using a ladle, skim off the fat and foam that rise to the surface
- 8
Reduce the heat and simmer for 1 hour, skimming often to remove the fat