Rich chicken broth

1 serving


If you want to get a not so strong broth, then the total amount of meat can be reduced by half without changing the volume of water. Wash carrots, onions, rutabaga, roots, peel, cut in half. Wash the chicken, gut, cut in half or several parts, put in a saucepan, add carrots, butter, washed beef, 2-3 tablespoons of water and brown the meat over a low heat. Then pour in the water, put a bunch of greens, washed veal, ham, rutabaga, onions and roots, salt and cook for 2-3 hours on low heat, removing the scale. Stand the ready-made broth for about an hour, then strain through a cloth napkin, heat and pour on plates, on the bottom of which put finely chopped greens and several pieces of meat. Use the rest of the broth meat to prepare second courses or fillings for pies and pies.