Everyone knows chicken soup as a good home remedy - it is the ideal cold medicine. But how do you cook them? My grandma did it according to a very elaborate family recipe that I have now unearthed and that probably comes from a time when housewives stood in the kitchen all day and the stove was heated anyway.
Roast the chicken in the oven at 175 ° C for about 45 minutes, let it cool down and then add very cold water (the colder the water, the better the pieces give off taste and color to the broth) and heat as slowly as possible. The poultry parts should just be covered with water and cook for about three hours at the lowest possible heat. The broth should only smile and never boil bubbly! Occasionally the foam has to be skimmed off. Discard the chicken, pour off the stock, let it cool down and degrease.
Roast the finely chopped roots in clarified butter, add the chicken to the pot and fry. Pour in the cold broth (if necessary, add cold water so that the chicken is just covered with water) and let everything simmer for another three hours.
Remove the cooked chicken from the broth, remove the skin and bones and cut or pluck the meat into bite-sized pieces. Strain the broth (if you don`t have a strainer, a clean tea towel or simply kitchen paper is fine) and degrease again.
Cook the soup vegetables and soup noodles separately until firm to the bite and drain. Heat the chicken in the broth and distribute it with the freshly cooked vegetables and pasta on soup plates or in soup bowls. Only now season the broth with salt and pepper, place on the plates and garnish the soup with a sprig of parsley.
The broth can be kept in the refrigerator for a few days, but it is also ideal for boiling or freezing, even in ice cube trays.
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