Helps against the common cold, circulatory problems and lovesickness. The chicken broth evokes childhood memories and seems like a culinary embrace. It is trending food from New York and home remedies at the same time. “Chicken delights the sick,” said Hildegard von Bingen.
Strong chicken broth
STRONG CHICKEN BROTH
- 1 boiler about 1 kg
- 500 gr chicken carcasses
- 1 large carrot
- 1/4 piece of knolling celery
- 1 onion
- 1 stick leeks
- 4 stalks parsley
- 2 bay leaves
- 10 black peppercorns
- Some neutral oil to fry
- Clean the soup chicken and carcasses thoroughly under running cold water, then dry.
- Cut off the “Bürzel,” which is the fat gland on the tail of the soup chicken (stay tuned, the chicken soup might get
- Fry the carcasses in a pan in a little oil until lightly browned all around.
- Place the chicken and carcasses in a saucepan with about 3 litres of cold water (the chicken should definitely be completely covered with water).
- Boil on a medium heat and skim the foam from the surface thoroughly with a skimmer.
- Reduce the heat and let the broth sim for 2 hours. Pour in hot water if necessary.
- After 2 hours of cooking, wash the carrot and celery, peel and cut into equal pieces. Clean the leeks, cut them lengthwise, wash thoroughly and cut into pieces. Quarter the onion with zest. Wash the parsley and shake dry. Add the small-cut vegetables, parsley, bay leaves and peppercorns to the chicken. Let the broth sim for another hour.
- At the end of the cooking time, pour the broth through a fine sieve into another saucepan. Dispose of the boiled leftovers. If you use larger chickens or poulards, which give off a lighter broth than a soup chicken, you can leave out the breast for soup cooking. At the end, slice the breast and cook in the chicken broth.
- Cook the collected chicken stock a little and only now season with salt. If necessary, insert or reuse the broth, e.g. to an Asian broth with Wan Tan and Pak Choi.