Chicken broth

1 serving


Wipe the chicken carcass dry, burn the hairs on it, chop off the neck and legs, gut and rinse thoroughly. Cut the stomach, clean and remove the film from it; cut the heart, scalp the legs, remove the skin from them and chop off the claws, pluck the head; carefully cut off the gallbladder from the liver; after that, rinse all the giblets. Divide the bird in parts and put in a saucepan, pour cold water, cover and put on fire. Remove the foam that appeared at the beginning of the boil with a spoon. Put carrots, parsley, onions and salt in the broth. The cooking time ranges from an hour to two, depending on the size and age of the chicken. Readiness is determined using a fork, piercing the meat of the leg. Raw onions and roots are placed 20-30 minutes before readiness. The brewed chicken can be used to make the second course, and the giblets for pickle and other soups. The finished broth is strained