Even once the broth was cooked, it wasn't really done.
One specifically Jewish dish, served at the start of Sabbath dinners for centuries, is gundi, a plump chicken and chickpea dumpling, flavored with cardamom and tinted with turmeric, that is cooked in chicken broth.
Some perfectly legitimate recipes do call for boning veal breast (which is approximately one part bones, one part fat and five or six parts flavor) before stuffing it, but even those usually call for the bones to be thrown into the broth in which the stuffed breast is cooked.
Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 minutes.
Nor does it end up being served as a broth but is used to flavor whatever is cooked in it.
When the meat is cooked, remove it from the broth and shred it.
There are numerous vegetarian wraps and sandwiches to choose from, and at least one of the soups offered daily is cooked using a vegetable-based broth.
Once the squash is cooked through, add the greens to the broth and simmer.
The cauliflower is cooked down with garlic, a dried red chili, tomatoes, chicken broth and cream.
Hold the salt until the stew is cooked; the amount needed will depend on the salt content of the broth.
But the jasmine rice underneath, each grain distinct and scented with the clean flavor of the chicken broth it was cooked in, was the real show, especially when dabbed with the spry ginger-spiked chile condiment it was served with.
