Ingredients

• skeleton from roasted chicken
• 1 large carrot
• 1 parsnip
• 1 unpeeled onion
• a piece of leek
• a piece of celery
• a few parsley sprigs
• 3 allspice berries
• 6 peppercorns
• 2 pieces of dried mushrooms
• 2 tablespoons soy sauce

For serving:

• parsley
• pasta strands (e.g. gluten-free corn and rice pasta)

Preparation

1. Place the chicken carcass along with clean bones and skin from the legs, wings and breast in a pot, pour 1 and 1/2 liters of water, add peeled carrot, parsnip, onion, celery and leek, allspice, pepper, mushrooms and soy sauce. Season with sea salt and bring to a boil.
2. Reduce heat to minimum and simmer covered for about 1 hour. Strain into a clean pot, season if needed with salt, freshly ground pepper and serve with chopped parsley.
3. After cooking, rinse the pasta strands with cold water. After straining, the broth can be sealed hot in jars and after cooling stored in the refrigerator.