Summary

Ingredients

• 4 chicken legs
• 2 carrot (s)
• 1 leek
• 2 stalks celery
• 1 large onion (s)
• 2 cloves garlic
• 2 bay leaves
• 4 carnation (s)
• 2 pinches salt
• 8 peppercorns, black or colored
• 1 pinch sage, dried
• 1 pinch thyme, dried
• 1 shot white wine
• 1 tomato (s), dried
• water

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Instructions

1. Peel and halve the onion. Place 1 bay leaf and 2 cloves each on the round side. Peel the carrots, cut in half lengthways and cut into pieces approx. 2 - 3 cm in size. Clean the leek and cut into rings approx. 1 cm wide. Clean the celery and cut into approx. 5 mm wide slices. Cut the dried tomato into small cubes. Cut the garlic according to taste or press it through the press.
2. Heat a saucepan, first dry roast the onions and gradually the vegetables, except for the celery. When the vegetables are slightly colored, deglaze with a small dash of white wine and simmer briefly. Season everything well with salt and pepper the first time.
3. Reduce the heat and place the washed and cleaned chicken legs on top of the vegetables. Season the second time with the herbs and pour cold water over it until everything is well covered. Add the celery.
4. Put the lid on and slowly heat everything over a low heat. After about 30 minutes, the broth should simmer gently, then stir and let simmer. Turn your thighs every now and then. The legs should be ready after about 1 1/2 hours.
5. Take the legs out of the brew and let them cool down. Peel off the skin and detach the meat from the bone. Cut into bite-sized pieces. Put the peeled meat on the plate or bowl before serving. Pour the hot soup over it and enjoy.
6. A very cheap and quick recipe. The chicken legs can also be eaten without the soup. Strain the soup and you have a great broth that you can change as you like. e.g., with pasta.