Chicken Broth- Chicken tenders- Boneless and naked Saffron Leeks (like giant Chives) Fennel Root Dried Celery Dried Parsley Water
Depending on how much you want to make, buy the broth and chicken accordingly. I don't pre-cook (saute) the chicken, I boil it into the broth and skim the scum. Add the dried celery and dried parsley. Cut the leeks and fennel root into slivers. Rinse them to remove silt (they grew in swampy areas). Add both as well as a healthy pinch of Saffron.
Boil with a lid on. Ready when the color is an impressive GOLD.
Taste. Add water only if your eyebrow hairs stand on end. If not, enjoy the potency... my middle daughter once ate an entire pot in one sitting. It only needs salt or pepper if you're into those. I would use Malabar pepper if anything because it comes from a green berry so it goes with the other ingredients.
Last Edit: Dec 25, 2010 13:29:36 GMT -5 by vl - Back to Top