Chicken broth-i

1 serving


The chicken is wiped dry with a towel, scorched, chopped off the neck and legs, gutted and thoroughly washed. The stomach is cut, cleaned and the shell is removed from it, the heart is cut, the legs are scalded, the skin is removed from them and the nails are chopped off, the head is plucked, the gallbladder is carefully cut off from the liver. All the giblets are washed. On the carcass, the chicken, below the brisket, makes 2 cuts and is tucked into the legs, and the wings bend to the back - this gives the carcass a more beautiful and cook-friendly shape. Chicken and giblets prepared in this way together with peeled and cut roots are placed in a saucepan, poured with cold water, covered with a lid and boiled. After boiling the broth, heat is reduced and boiled at low boiling. The foam that appeared at the beginning of the boil is removed with a spoon. The duration of cooking chicken ranges from 1 to 2 hours, depending on its size and age. Chicken readiness is determined using a fork. If the fork pierces the meat of the leg freely, then the chicken is ready. The chicken and ripples are removed from the stock, placed in another pan and covered. The broth is strained.