Quick and Easy Egyptian Chicken Broth recipe

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Ingredients

1 whole chicken with giblets, patted dry and quartered
salt and ground black pepper to taste
2 tablespoons clarified butter
1 onion, trimmed
4 whole cloves, or more to taste
4 cardamom pods, or more to taste
1 bay leaf, or more to taste
1 quart water, or more as needed

Nutrition Info

418.1 calories
carbohydrate: 6.6 g
cholesterol: 108.6 mg
fat: 28.5 g
fiber: 1.6 g
protein: 32.2 g
saturatedFat: 10 g
servingSize: -
sodium: 136.3 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rub chicken with salt and pepper.

  2. Combine chicken, giblets, and butter in a 5-quart pot over medium heat. Add onion, cloves, cardamom, and bay leaf. Simmer, stirring occasionally, until moisture has evaporated. Cook chicken until lightly browned, 3 to 5 minutes.

  3. Pour in enough water to just cover the chicken. Simmer until flavors combine, about 20 minutes.

Recipe Yield

4 servings

Recipe Note

My husband taught me this traditional Egyptian recipe. He says I make it better than his mom did! The trick is knowing exactly when to add the water, giving the chicken enough time to fry a little, but not letting it burn. Serve with rice and stewed vegetables.

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