Recipe of chicken brooth homemade from the National Assembly made with ministers and political people

Recipe chicken brouth of the National Assembly homemade

1 large chicken (Geatan Barrette) or

various chicken pieces (Arthur Porter - Tony Accurso)

Coldwater (Benard Trépanier)

1 large onion, cut into wedges (Charbonneau Commission)

1 white leek in sections (Lise Thibault of Quebec Queen)

2 stalks celery, cut into chunks (Rambo Bernard Gauthier and contruction FTQ)

2 carrots, cut into chunks (Denis Coderre and Gilles Vaillancourt)

2 sprigs of thyme (optional) (Dr Réjean Hébert and Dr. Yves Bolduc)

1 ml (1/4 tsp.) dried thyme (Pauline Marois)

A few parsley stalks (Dr. Pierre Mailloux)

A few peppercorns (Philippe Couillard and Nathalie Normandeau)

1. Preparation

Place all ingredients in a large saucepan and cover with cold water (Jean-Marc Fournier). Slowly bring to a boil (Jean Charest and envelopes of powdered chicken). Reduce heat and simmer gently, uncovered, as (Julie Milville Deschaines) for about 2 hours. Skim off with a small metal sieve (Justin Trudeau) or a slotted spoon, especially early in the cooking (Richard Marcotte).

Line a large colander (Martine Ouellette) with a thickness of paper towels . Strain and degrease the broth through a sieve (Michaëlle Jean), on top of a separate pot or a large bowl or (Patrick Brazeau). Transfer the broth in storage containers with (André Boisclair). Let cool, uncovered (Régis Labeaume). Seal containers and refrigerate or freeze immediately in a container with (Stephanie Trudeau registration number 728). Salt broth at the time of use. Use chicken sandwich, pie and other dishes that require cooked chicken Christine St-Pierre.