John Myers
Chicken Broth Made from Corn-fed Chicken Legs
The perfect chicken broth made from corn-fed chicken legs recipe with a picture and simple step-by-step instructions.
- 2 Corn chicken legs
- 2 Soup greens fresh
- 1 Onion
- Pepper and salt
- Curry, paprika, turmeric
- 1 pinch Cinnamon
- 1 pinch Thyme, oregano, rosemary
- 1 drops Chili oil
- 2 drops Soy sauce
- 2 drops Herbs of Provence
- 1 pinch Sugar
- Wash the soup vegetables and roughly cut them (comes out again) and wash the thighs.
- Fry the soup vegetables in a little oil and add curry, paprika and a little sugar, then add a little butter. Then fill up with water and put the thighs in with it.
- After boiling for the first time, let everything simmer for 1 hour and season in between. Then remove the legs and peel off the meat. Also take out the vegetables and who might like to put a few carrots back in.
- I honestly like the broth better with a whole chicken, but it went faster that way and I still have a chicken broth on hand. But the meat was delicious.
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