Chicken broth
Description
Hearty and aromatic soup. Chicken broth can be made from any part of the chicken. The best options are chicken legs, wings, or a bony carcass. This way, the broth turns out not too fatty, yet rich and flavorful. Such broth is perfect for serving to sick people or simply prepared in advance for future use—ideal for making soup or other dishes later on. Carrot, onion, and parsley will add a light, pleasant aroma to the chicken broth. Serve the soup hot.
Instructions
- 1
Step 1
Remove any remaining skin from the carcass (if it's a roasted chicken), place the carcass in a pot. Rinse the raw chicken thoroughly. Cover with water.
- 2
Step 2
Add parsley root (you can use the greens as well), carrot, and onion.
- 3
Step 3
Bring the broth to a boil, remembering to skim off the foam that forms on the surface.
- 4
Step 4
After boiling, reduce the heat to the lowest and simmer for 2-3 hours. If you are preparing the broth for later use, you can simmer it for one or two hours.
- 5
Step 5
Don't forget to skim the foam off the surface with a skimmer.
- 6
Step 6
Then, remove all the vegetables from the finished broth.
- 7
Step 7
Strain the broth itself, and you can bring it to a boil once again.
- 8
Step 8
You can pour the cooled ready chicken broth into jars or containers and store it in the refrigerator (or even freeze it).
- 9
Step 9
Fresh chicken broth is especially good with herbs and a slice of Borodinsky bread! You can serve it right away, or use it to make soup.