Chicken Bone Broth with paprika Organic

Chicken paprika or beef broth: which suits which dish?

The Kazidomi chicken paprika broth is built on 35% chicken bones with turmeric, clove and a hint of red chilli, so it sits well in a vegetable soup, a bowl of noodles or a fragrant rice. The beef broth is deeper and heavier, better suited to slow-cooked dishes and reduced sauces.

Is this broth spicy?

No. Paprika accounts for 0.04% of the recipe and red chilli comes last on the list, so the note stays warm and mild rather than hot. Kazidomi rounds it out with turmeric, clove, black pepper, garlic and Guérande sea salt. A child can drink it just as it comes.

How do I heat it?

Gently in a pan, or in the microwave with no lid on so that it does not spit. The Kazidomi chicken broth should never reach a rolling boil: slow heating keeps the paprika and turmeric aromas intact. Drink it as it is, or use it as the base of a soup, a sauce or a stew.

Can I freeze it?

Yes. Kazidomi gives three days in the fridge once the jar is open, and freezing beyond that point. Pour it into an ice cube tray or a suitable box, leaving headroom for it to expand. Before opening, a cool dry cupboard is all the jar asks for.

Why is it set solid when cold?

That is gelatine from the simmered chicken bones, which sets as the broth cools down. The Kazidomi broth turns liquid again the moment it is warmed, losing none of its aroma on the way. A jar that sets when cold points to a long simmer. The 480 g jar holds roughly 515 ml.