Chicken broth

- an old, proven recipe - a great base for soups and sauces - a perfect idea for a first course

• Preparation time: 20 minutes
• Cooking time for the broth: 1 hour 30 minutes
• Number of servings: two liters of broth
• Energy value 39 kcal
• Carbohydrates 1 g
• Including sugars 1 g
• Protein 2 g Fats 3 g
• Diet: gluten-free, low-sugar, low-carbohydrate, high-protein.
• 1 hen or chicken weighing approximately 1.5 kg
• 2 large carrots - 400 g
• 1 parsley root - 100 g
• 1 medium onion - 130 g
• half a leek - 100 g
• 1/4 large celery root - 150 g
• 2 large cloves of garlic
• 2 liters of water
• a handful of parsley and/or fresh lovage
• spices and herbs: 2 bay leaves, 3 allspice grains, 1 teaspoon of peppercorns, 2 teaspoons of salt

Chicken broth

My glass holds 250 ml. For soup, I recommend a pot with a capacity of about 4 liters.

The vegetables were weighed before any peeling or preparation. I always provide the weight of the vegetables I use. However, you don't have to follow the guidelines exactly to the gram. I provide the weights to help you understand the approximate amount needed to make the soup.

The calories were calculated based on the ingredients I used. This is an approximate amount, as your ingredients may have different calorie counts than the ones I used. The listed amount of ingredients yields two liters of broth (without vegetables or meat).

You can make this broth with either chicken or hen. The preparation is the same. The only difference is that chicken takes about an hour to an hour and a half, while chicken takes two to three hours. The chicken may also weigh a bit more. In this case, I recommend adding 500 ml more water to the pot.

Chicken soup

On the day of making the broth, you can soak a whole chicken or hen in a bowl or pot of cold water (regular tap or filtered) for two hours. Whether you're using a chicken or a hen, I recommend removing the rump and excess fat from the lower abdomen. Chicken or hen with skin on is fatty enough without these parts to cause pockets of fat to appear in the broth. Boil two liters of water in a pot. Place a chicken weighing approximately 1.5 kg (or a hen weighing at least 1.5 kg) in a pot of boiling water. Bring the water and chicken to a boil again. After two minutes, pour out all the water. You'll then discard the cloudy water with the curdled egg whites (scum). Place the washed and peeled vegetables in the pot with the chicken. Peel the carrots and cut them in half. Cut a piece of leek lengthwise. Peel only the parsley root, and thoroughly wash the celery root. Halve the onion and toast it briefly in a dry pan or over a gas stove. Place the browned onion in the pot as well. Add two bay leaves, three allspice berries, and a teaspoon of black peppercorns. Finally, pour in two liters of fresh, cold water.

Tip: There are at least two schools of thought for preparing meat for broth. The first is to soak the chicken or hen in water, then cover the meat in a pot with cold water and bring to a boil. Discard the cloudy water and scum. Pour in fresh water, add the vegetables and remaining ingredients, and begin cooking the broth (this is how I do it). The second is to leave the boiling water alone, skim off the scum (the curdled protein) with a slotted spoon.

Fun fact: There are many theories about the purpose of soaking meat before cooking. For some, it's a relic of Jewish tradition or an unquestionable practice passed down through generations. Some believe that soaking meat for a long time cleanses it of antibiotic residues. Soaked meat has a less "peculiar" odor and tastes better...

Cover the pot with a lid. Bring the broth to a boil, then reduce the heat so that it is just shimmering. If you're making the broth with chicken, one hour of cooking is sufficient. If using chicken, cook it for up to three hours. If using chicken, I recommend adding 500 ml more water to the pot.

After an hour of cooking (chicken) or three hours of cooking (hen), you can add to the broth: two cloves of garlic (not everyone adds them, so you can skip them); parsley; fresh lovage (in the summer); two teaspoons of salt. Simmer the broth for another 30 minutes.

From the pot of chicken or chicken broth, remove the whole chicken (it may fall apart) and all the vegetables and spices and place them in a larger salad bowl.

Pour all the broth into the second pot through a metal strainer. I ended up with about two liters of broth. You may end up with more or less broth. A lot depends on how much water evaporates while cooking the soup.

Check the broth's flavor and decide if you want to add more salt, for example. I recommend serving the broth while still hot with pasta, mashed potatoes, or dumplings. You can add sliced ​​carrots and chopped parsley to the plate. (Those on a gluten-free diet can choose rice noodles, etc.)

You can use the vegetables and meat from the broth in many ways. Be sure to check out the recipe.

If you'd like to make your own pasta, try my recipe for homemade pasta. Enjoy!