Summary

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

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Instructions

1. Chicken broth:
2. 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.
3. Strain the broth through a fine sieve.
4. Poultry stock:
5. 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.
6. Broths and stocks are essential for good sauces and soups.