Basic chicken broth with quail eggs
Description
Perfect for lunch. Chicken necks make a wonderful, rich, clear, and tasty broth. I want to share with you a secret that helps me save food. After the vegetables and chicken necks are cooked, don't throw them away! Simply blend the vegetables and necks in a blender, add salt, pepper, and a little vegetable oil, and you'll get a delicious pâté that my family loves. Serve the soup hot.
Instructions
- 1
Step 1
Wash the necks, dry with a towel, and place them on a baking sheet lined with parchment paper. Add the onion and carrot to the same baking sheet. Put the baking sheet in the oven and bake at 200 degrees for 8–10 minutes.
- 2
Step 2
Transfer the necks and vegetables to a three-liter pot. Add the baked onion and carrot, well-washed parsley root, salt, allspice, bay leaf, and thyme. Pour in cold water and simmer for one hour.
- 3
Step 3
After an hour, strain the broth.
- 4
Step 4
Boil quail eggs separately. 7 minutes is enough.
- 5
Step 5
When serving, place 3-4 halves of quail eggs into each soup bowl and sprinkle with herbs.