Spotlight: The Evils of Maggi (and Recipe for Chicken Broth)
Servings Prep Time
5cups 10minutes
Cook Time
Servings Prep Time
5cups 10minutes
Cook Time
  • 1whole organic chicken550 grams or 1.25 lbs
  • 1/2 large white onionchopped
  • 1 mastic crystal(optional)
  • 2 cardamom pod
  • 2tbsp olive oilor ghee
  • 6cups water
  • 2tbsp Lemon juice
Spice Mix
  • 1 1/2tsp cumin powder
  • 1tsp coriander powder
  • 1tsp salt
  • 1/2tsp black pepper
  1. Rinse chicken under cold water. Rub the 2 tbsp of lemon juice all over the chicken and wash/rinse the chicken well. The lemon juice helps to make sure the chicken is clean.
  2. Heat 2 tbsp of olive oil or ghee in a pressure cooker. Sauté onions with the mastic and cardamom pods.
  3. Once the onions are translucent. Add the entire chicken to the pot. Turn once or twice to get a nice color on the chicken.
  4. Once the chicken is lightly browned on both sides, add the spices. Brown again.
  5. Add the 6 cups of water. Cover. Once the pressure builds, reduce the heat and cook for approximately 20 minutes.
  6. Follow your pressure cooker’s instructions to release the pressure. Remove the chicken, and you can use a sieve if you prefer clear broth. This recipe yields about 5 cups of broth, which can be frozen as well. It keeps in the refrigerator for about 5 days too. And now you are DONE!! See how simple?