Summary

Ingredients

• 1 small soup chicken, approx. .2 kg
• possibly bone, (poultry bones)
• 2 liters cold water
• 1 bunch soup greens
• 1 onion (s)
• 1 teaspoon peppercorns
• 1 small Bunch herbs from thyme and bay leaf (Bouquet Garni)

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Instructions

1. Clean the vegetables and cut into walnut-sized cubes.
2. Divide the soup chicken and if you have raw poultry bones on hand, place the chicken with the bones in cold water and bring to the boil. Skim off the foam. Simmer for about 2 ½ hours and then add the vegetables, bouquet garni and peppercorns for the last hour. For the last half an hour, place the parsley from the soup greens.
3. The cooking process should only be simmering slightly, not flowing, otherwise cloudy substances will dissolve and the stock will turn gray. Always refill water when the stock has reduced.
4. Remove the soup chicken and vegetables and carefully strain the stock.