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Chicken broth

Cooking recipes / First course recipes / Broths / Chicken broth

6 servings
2 hours 20 min your 30 min

How do I cook chicken stock to be rich but clear, not too greasy and very fragrant? The recipe for such chicken stock is in front of you.

Water - 2.5 l, Chicken - 1 pc. (1-1.2 kg), Parsley root - 1 pc., Celery root - 1 pc., Greens (celery, parsley and dill) - 1 bunch, Salt - 1 st spoon (to taste)

Chicken broth recipe products.

How to make chicken broth: Gut low-fat chicken, wash.

Wash the roots, peel, cut into several parts and brown slightly in a dry pan.

Wash a bunch of greens.

Put the prepared chicken whole in a saucepan, pour cold water, salt, add roots, a tied bunch of washed greens.

Put on a heat, bring to a boil, cook for 40-60 minutes, removing the scale.

Remove the semi-finished carcass, rinsed with leftover stock, cool slightly, cut into portions. Strain the broth.

Put the meat in another saucepan, pour hot strained broth, salt and simmer the chicken broth for an hour.

Chicken stock is ready. Chicken broth is served as follows: put finely chopped parsley (or dill), chicken pieces on the bottom of the plates and pour hot broth. Enjoy your meal!

If desired, you can simultaneously put 1/2 cup of well-washed rice in chicken broth, boiled once in salted water, so that the chicken broth does not become cloudy, and cook it with meat.