Chicken broth

A clear chicken broth with aromatics.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Portion the chicken, strip it to the bone. Save legs for later, use breast to slice in thin filets and use them to make quick schnitzels. Put the caracass and the wings in a large pot, fill it with water to the top and put it on the fire.

Step 2

Bring the soup to a boil quite slowly otherwise the broth will be muddy. Skim the scum from the top and keep doing that until there is none left. Add salt and black peppercorns. It's better to put peppercorns in a submergible cage together with allspice and a few fennel seeds.

Step 3

Roughly chop one big carrot, a few celery stalks and one big parsnip. Take a handful of fresh parsley and tie it together so it doesn't float everywhere and is easy to remove later. Add all the veggies to the soup and let is simmer very slowly for at least 5 hours.