Chicken or turkey broth

1 serving


Prepared chickens, turkeys or crushed chicken bones are poured with cold water and boiled at low boiling until the bird is ready, and the bone broth is boiled for 2- 3 hours. A 40 - 60 minutes before readiness, onions, carrots, as well as parsley, celery and leeks, are placed pre-baked without fat. The finished broth is strained, brought to a boil and stored on Marmite until tempered. If the broth is not clear enough, as seen during the cooking process, it is clarified with a guy of chopped chicken bones poured with cold water with the addition of egg white and salt. Guts are introduced into broth one and a half hours before readiness at temperature not higher than 80 °. Chicken stock is served with a slice of boiled chicken or with other side dishes