Summary

Ingredients

• 1 soup chicken, frozen, 400 g
• 2 onion (s), together about 150 g
• 100 g celeriac
• 100 g carrot (s)
• 100 g leeks
• 2 tomato (s), if possible even with twigs
• 2 cloves garlic
• 3 clove (s)
• 5 grains allspice
• 5 black peppercorns
• 2 bay leaves, fresh, or 4 dried ones
• 2.8 liters water
• 1 bunch parsley, smooth, thick stems are important

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Instructions

1. This recipe makes a really delicious chicken stock. Pure it is an excellent drinking broth, I use this stock for everything. It is an excellent base for all sauces with / from / for meat. In the Bolognese or in the goulash you really hardly need any more spices. If you plan to use the stock as pure drinking broth / chicken soup from the outset, I recommend removing all visible fat from the soup chicken before preparing it. When I use the stock as a sauce ingredient, I don`t degrease anything.
2. Thaw the soup chicken. Pull off quills (if any). Cut off the rump. Halve the onion with the peel and roast directly on the stove on aluminum foil. If you have a ceramic hob, please use a dry pan (aluminum foil on the ceramic hob does not work!). The onion should be a good dark brown color. The roasting serves the taste, the onion skin the color. Roughly chop all the vegetables and the parsley. Remove only the green heart from the tomatoes, leaving the skin on.
3. Add 2.8 liters of cold water and all the ingredients to the pot at once. If the chicken is smaller or larger than the stated 1400 g, adjust the amount of water (twice as much water in grams as chicken). The quantities of the remaining ingredients remain the same, no matter how big the chicken is. Bring to the boil once and set the stove to the lowest setting at which the water just simmers in front of you. (90 ° C is completely sufficient). If the chicken is completely covered with water, there is no need to worry about anything for 3 hours from now on. If the chicken is not completely covered with water, it should be turned every hour.
4. Let simmer for 3 hours. If it really just simmers, it doesn`t matter whether it`s with a lid or without. The long simmer clears the stock by itself. You don`t need to skim off anything or clarify it afterwards.
5. Take out the chicken. The meat is no longer needed. Put the rest of the pot through a sieve and squeeze it out very well. Put the stock back into the pot. There should now be around 2.5 liters of stock in the pot. This is now seasoned with salt. I like 17 g of salt per liter of stock. I recommend starting with 15 grams of salt per liter. Please weigh, do not estimate. If the stock is still too bland for you, add salt in 5 g increments for the entire stock. The stock must be cooled down as quickly as possible.
6. You can now freeze it in portions. For a meat dish, 250 ml is enough for 4 people.