Rich chicken broth with root vegetables and lots of pepper.
I always have home-cooked chicken broth in the fridge from autumn onwards. It is not only versatile, but also soothes the soul and boosts your immune system.
I am a real soup fanatic! As soon as it gets cooler outside, my body longs for a hot bowl of broth. It's always been like that, by the way, and in my childhood home-cooked broth was a permanent guest in our kitchen.
Chicken broth makes many dishes taste better. Whether pure with noodles and vegetables, or as a base for curries and sauces.
I present my basic recipe here. You can do whatever you like with it ;-).
Ingredients for 3 litres:
- fat organic soup chicken
- 1 parsley root
- 2 carrots
- 1 vegetable onion
- handful of brown mushrooms
- 1 leek
- 1-2 tomatoes
- Bunch of parsley
- 15 whole peppercorns
- 4 tsp sea salt
Preparation:
Wash the chicken in cold water and place in a large pot with all the peeled and washed vegetables. Add salt and peppercorns and cover with approx. 3.5 litres of water.
Bring the stock to the boil, then reduce the heat and put a lid on. The broth should simmer. Please make sure that the lid is not completely on, steam should be able to escape.
The longer the broth boils, the more intense it will be. I usually cook it for around 2 hours.
Finish:
Carefully ladle the chicken onto a plate. Then pour the broth through a fine sieve. If you want a completely clear broth, you should also strain the broth through a kitchen linen cloth.
So, either slurp it up straight away or continue processing. The broth can also be frozen wonderfully.
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