Chicken Broth
Ingredients
- 1 chicken weighing about 2 kg or (2 large thighs and 1 carcass from chicken with neck and wings - about 2 kg meat)
- 300 g beef such as tenderloin, brisket, eye of round
- offal: e.g. about 5 hearts and gizzards or 1 turkey neck
- 3 liters water
- 1 aromatic vegetables: 2 carrots, 1 parsnip, 1 onion, 2 parsley sprigs, a piece of celery and leek
- spices: 1 tablespoon sea salt, 3 grains allspice berries, 1 bay leaf, 4 whole peppercorns
for those who want
- 3 - 4 slices dried porcini mushrooms
- 1 unpeeled clove garlic
- pinch of lovage
Preparation
- If you have a whole chicken, cut it into parts - cut off the neck, wings, thighs. Keep the carcass with the breasts.
- Rinse all chicken parts, beef and offal, then place in a large pot and cover with cold water (e.g. filtered, spring water).
- Once it boils, reduce heat and skim the broth. Season with salt and simmer, covered, for about 1 hour (the broth should simmer gently, just a gentle bubble).
- Meanwhile prepare the vegetables: peel the carrot, parsnip and celery. Rinse the onion, leek and parsley. Place vegetables in the broth and bring to a boil.
- Add spices: allspice berries, bay leaf and black pepper. Add mushrooms, garlic and lovage if using. Season with freshly ground pepper. Reduce heat and simmer covered on low heat for about 1.5 hours.
- Serve the broth hot, with cooked pasta, chopped parsley, carrot sliced thin from the broth and pieces of meat.
Tips
I recommend using farm chicken for this broth. It often also contains offal, which is helpful.
You can make delicious broth using just chicken without beef and offal. Simply add a little less water.
Strain the remaining broth, bring to a boil and seal in jars. After cooling place in the refrigerator. Keep meat and vegetables from the broth separately.
The next day, tomato soup can be made with the rest of the broth.
Cooked meat from the broth can be used for: filling for
croquettes,
meat pierogi
,
pastries.