Chicken Broth with Nori Seaweed
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
8
Description
You can serve the chicken along with the broth, and if you sauté pieces of the bird in butter, it will add extra flavor. You can also add slices of fresh salmon to the hot broth — they will cook quickly right in the bowls.
Ingredients
- Poultry - 1½ kg
- Celery salt - 1 stalk
- Onion - 1 head
- Carrot - 1 piece
- Passata Tomato Sauce - 1 tablespoon
- Bay leaf - 1 piece
- Dried Nori Seaweed - 0 oz
- Salt - to taste
- Green peppercorns - 8 pieces
Step by Step guide
Step 1
Wash the chicken and place it in a pot with three liters of water, along with a peeled onion, a carrot, and a celery stalk. Bring the water to a boil, then reduce the heat to just below medium so that the liquid simmers gently. Skim off any foam that forms.
Step 2
Add crushed black pepper and bay leaf to the broth, then stir in the tomato paste. Cook for another fifty minutes, then season with salt to taste and strain.
Step 3
Cut the nori seaweed into strips — either thin or thick. Serve the chicken broth with the seaweed.
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