788- Chicken Broth / مرق الدجاج
1 large carrot, peeled and cut into slices
1 small onion, quartered
1 red pepper, cut in half
1 medium zucchini, cut in half
3 garlic cloves, peeled
2 tablespoons freshly chopped parsley
2 sprigs fresh rosemary leaves
Salt and pepper, to taste
2 tablespoons olive oil
1 1/2 liters (5 cups) water
1- In a large pot over medium heat, combine all the ingredients together. Add water to generously cover the chicken carcass.
2- Cover the pot and cook on high heat for 1 hour.
3- Strain the chicken broth into a large bowl, add more salt as desired, and allow to cool completely.
4- Put the chicken broth in a tight-fitting glass container and store for up to 4 days in the refrigerator, or freeze for up to 1 month.