This recipe is the foundation for many of my mom’s chicken based Lebanese dishes, and a few non-Leb dishes, but that’s a rant for another time. The good thing with Lebanese food is that it is forgiving, exact measurements are not really required. This became obvious to me when I tried to measure my mothers recipes with cups and spoons and she would tell me things like “a handful of this, and a coffee mug of that.”

 

The What:
  • 1 small chicken
  • 1/2 lemon
  • 1 teaspoon cardamum powder
  • 1 teaspoon cinnamon powder
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 onion, quartered
  • 2 cloves garlic
  • 4 cups hot water
  • 3 bay leafs
  • 2 cinnamon sticks
  • 3 cardamum pods
  • 4 more cups water

 

The How: 

This is the perfect recipe to practice your butchering skill. Cut the chicken up and remove the skin. It really doesn’t matter into how many pieces you cut the chicken up, all that matters is that the bones are still in and the skin is removed.

Rub the chicken with half a lemon that was sprinkled with salt.This removes any funky smells the chicken may have, according to my mom.

I made this one with just chicken breasts – I did not tell my mother I did that.

Wash the chicken pieces with cold water and pat dry.  Sprinkles with cardamum powder, cinnamon, and salt.

Place a large pot on medium heat and add the vegetable oil. Once the oil is hot, add the onions and garlic and stir for 2 minutes until you can smell them.

Place the chicken pieces into the pot. Cook each side for 2 minutes.

Add 4 cups of hot water, turn the heat up to the maximum. Once it begins to boil you will see a layer of scum rise to the top. With a spoon remove the scum and discard.

Add the bay leafs, cinnamon sticks, cardamum pods , and a pinch of salt to the pot.

Add 4 more cups of water, lower heat to medium low, cover but have a small slit to release the heat and simmer for 35 minutes.

Remove from the heat and take the chicken out. Strain the stock into a colander, discard the onions and spices.

Check out more Lebanese Recipes HERE!

 

Leftover Broth
Any broth leftover (extra that isn’t used in the dish) is usually used to cook the rice that will accompany the dish. Or you can add a few cups of water and some vermicelli noodles or long short rice and make a quick soup. This broth freezes very well. 

 

 

Lebanese Chicken Broth

Lebanese Chicken Broth

This recipe is the foundation for many of my mom's chicken based Lebanese dishes, and a few non-Leb dishes, but that's a rant for another time. The good thing with Lebanese food is that it is forgiving, exact measurements are not really required. This became obvious to me when I tried to measure my mothers recipes with cups and spoons and she would tell me things like "a handful of this, and a coffee mug of that."

Ingredients

  • 1 small chicken
  • 1/2 lemon
  • 1 teaspoon cardamum powder
  • 1 teaspoon cinnamon powder
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 onion, quartered
  • 2 cloves garlic
  • 4 cups hot water
  • 3 bay leafs
  • 2 cinnamon sticks
  • 3 cardamum pods
  • 4 more cups water

Instructions

  1. This is the perfect recipe to practice your butchering skill. Cut the chicken up and remove the skin. It really doesn't matter into how many pieces you cut the chicken up, all that matters is that the bones are still in and the skin is removed.
  2. Rub the chicken with half a lemon that was sprinkled with salt.This removes any funky smells the chicken may have, according to my mom.
  3. Wash the chicken pieces with cold water and pat dry.  Sprinkles with cardamum powder, cinnamon, and salt.
  4. Place a large pot on medium heat and add the vegetable oil. Once the oil is hot, add the onions and garlic and stir for 2 minutes until you can smell them.
  5. Place the chicken pieces into the pot. Cook each side for 2 minutes.
  6. Add 4 cups of hot water, turn the heat up to the maximum. Once it begins to boil you will see a layer of scum rise to the top. With a spoon remove the scum and discard.
  7. Add the bay leafs, cinnamon sticks, cardamum pods , and a pinch of salt to the pot.
  8. Add 4 more cups of water, lower heat to medium low, cover but have a small slit to release the heat and simmer for 35 minutes.
  9. Remove from the heat and take the chicken out. Strain the stock into a colander, discard the onions and spices.
  10. Any broth leftover (extra that isn't used in the dish) is usually used to cook the rice that will accompany the dish. Or you can add a few cups of water and some vermicelli noodles or long short rice and make a quick soup. This broth freezes very well. 
http://www.foodosopher.com/broth/