Chicken Broth and Poultry Stock
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 soup chicken
- 1 bunch soup greens (leek, carrot, celeriac), cut into small pieces
- 1 onion (s), eighth
- 1 clove (s) garlic, quartered
- 5 sprigs parsley
- 1 sprig thyme
- 1 bay leaf
- 1 clove (s)
- 5 peppercorns
- salt
- 1 glass white wine
Print Recipe
Pin Recipe Instructions
- Chicken broth:
- Put the chicken, washed inside and out, in a large saucepan, distribute all the ingredients all around, pour cold water on until everything is covered and bring to the boil. Let simmer gently for 2 hours. Then lift the chicken out and use it for another dish, e.g. fricassee.
- Strain the broth through a fine sieve.
- Poultry stock:
- For the stock, do not put the chicken on cold, but cut it into several parts and roast them brown in the oven at high temperatures. After a while, add the vegetables and roast them, making sure that nothing burns, so turn them over and over again. Then deglaze with the wine and put everything with the spices in a saucepan, fill up with water and simmer gently for 2 hours. Then pass the liquid.
- Broths and stocks are essential for good sauces and soups.
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