Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pulled Chicken and Broth

A staple in any kitchen and called for in countless recipes, RSJ's chicken broth adds bold flavors to any meal.

Ingredients

2 quart Water
2 quarts Chicken broth
1 Carrot, peeled and cut into large pieces
1 Onion, peeled and cut into large pieces
1 Celery stalk, peeled and cut into large pieces
1 Bay leaf
1 Tbsp Salt
5 pound Chicken

Instructions

Place ingredients in a large stockpot and simmer two hours. Remove the chicken and Pick the meat. Cut meat into bite size pieces and set aside.

Strain the chicken broth and return to a large sauce pot.

Recent Recipes

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

Read more

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

Read more

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more