HOMEMADE CHICKEN BROTH/SOUP

1 HEN; CUT UP, SEASONED WITH CARMALETE'S SEASONING

4 QTS WATER                             MEDIUM STOCKPOT

1 LG ONION; PEELED, CHOPPED

1 EA. GREEN, RED BELL PEPPER; WASHED, SEEDED; CHOPPED

2 C PURPLE CABBAGE; WASHED, SLICED THICK, AND SLICED IN 1/2

2 CARROTS; PEELED, RINSED, ENDS OFF, SLICED THICK

1 C FROZEN CORN                       1 LG POTATO; PEELED, RINSED, CUBED

CARMALETE'S SEASONING

DAY BEFORE:  PREP CHICKEN WITH CARMALETE'S SEASONING. REFRIGERATE OVERNIGHT OR A MINIMUM OF 6 HRS.

SOUP DAY:  REMOVE CHICKEN FROM REFRIGERATOR; UNCOVER AND LET COME TO ROOM TEMPERATURE.  IN A LG STOCKPOT #8, BRING WATER TO A BRISK ROLLING BOIL.  CAREFULLY SLIP CHICKEN INTO THE HOT WATER. LET BOIL FOR 2 HRS.  CAREFULLY REMOVE HEN, DISCARDING BONES AND SKIN. SKIM OFF GREASE; DISCARD, THEN RETURN MEAT TO THE POT.

ADD CARROTS, POTATOES, AND CORN; BOIL FOR 45-50 MINUTES BEFORE ADDING ONION, CABBAGE, AND PEPPERS. TASTE; IF MORE CARMALETE'S IS DESIRED, THEN ADD NOW. COOK FOR ANOTHER HOUR.  SERVE OVER COOKED RICE.

SERVES: 6

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