Chicken broth (secrets)
Description
A rich and hearty first course. By following a few simple secrets of preparing chicken broth, you will end up with an amazingly aromatic and delicious dish. First, dry-roast the vegetables in a skillet until they turn brown. Do not chop the vegetables—use them whole. Place the chicken carcass into cold water; once it comes to a boil, reduce the heat to the minimum and simmer for 1.5 hours. This way, no thick foam will form, and the broth will turn out perfectly clear. The soup is ready to serve.
Instructions
- 1
Step 1
1. Keep the chicken carcass and wings. Sauté bell pepper, carrots, and onion in a dry skillet. Place the chicken, sautéed vegetables, herbs, and all spices into a small pot.
- 2
Step 2
2. Pour in cold water, add salt, and place on the stove. Bring the broth to a boil. Then reduce the heat to the lowest setting and simmer for 1.5 hours. Remove the vegetables from the broth. Take out the chicken.
- 3
Step 3
3. Bring the broth to taste, add pepper and spices to taste. Separate the meat from the carcass and return it to the broth.
- 4
Step 4
4. Finely chop the parsley and dill, add to the broth and bring to a boil. Immediately turn off the heat. Serve with egg.