Chicken and Vegetable Broth

Summary

Ingredients

• 1 soup chicken or 6 large chicken thighs
• 2 bunches soup greens, cut into small pieces
• 3 onion (s), cut in half
• 3 liters water, cold and unsalted
• 1 tablespoon peppercorns, lightly pressed
• 2 bay leaves
• 1 chilli pepper (s), red, cut in half
• 2 ½ cm ginger, sliced
• salt
• possibly soy sauce

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Instructions

1. Halve the chicken and wash this or the thighs thoroughly. Be sure to remove the offal, then transfer to a large saucepan. Cover the stove with aluminum foil, then roast the onions on the cut surface in a black-brown color.
2. Put the onions together with the washed soup vegetables over the poultry and fill up with approx. 3 liters of cold, unsalted (!) Water so that the chicken parts are under the water. Add the spices. Heat the hotplate on medium level and let everything simmer for at least 2.5 - 3 hours. In between skim off the foam from the soup!
3. When the cooking time is over, discard the cooked vegetables. You have to decide for yourself which purpose the chicken can find. Possibly. Use it to make a well-seasoned farce for filling puff pastry, etc.
4. Bring the broth to the boil again and season with salt and possibly soy sauce. Pour the hot liquid into twist-off glasses or weck glasses and boil down according to the forum`s instructions.
5. The broth is a great base for soups, sauces, poultry dishes and much more. m.