2020-08-13 / test@t

Chicken bouillon

Chicken broth can be the basis for almost any soup or sauce. But it will take some time to make the right chicken stock.

Chicken bouillon
  • 1.5 kg chicken (whole or soup set)
  • 2 liters of cold water
  • 1 tsp black peppercorns
  • 1 medium carrot
  • 2 cloves of garlic
  • celery tuber slice
  • 1 parsley root
  • 1 stalk of leeks (white part and 2-3 green leaves)
  • salt


Step 1
Place the chicken in a saucepan, pour 2 liters of cold water and put on medium heat. Bring to a boil, reduce heat to low, remove foam with a slotted spoon or strainer. Add pepper and salt.
Step 2
While the broth comes to a boil, cut the carrot and leek in half lengthwise, rinse the leek thoroughly from the sand. The cloves of garlic, without peeling, lightly crush the flat side of the knife blade. Peel a slice of celery.
Step 3
Bake carrots and leeks cut-down in a dry skillet and place in soup with parsley root, garlic and a slice of celery. Season with salt and cook for 1 tsp.
Step 4
Remove the chicken from the broth, remove the meat from the bones, return the bones to the broth and cook for another 1 hour. In the future, the chicken can be returned to the broth-based soup or used as a filling for pies and pancakes or for salads.
Step 5
Remove bones and vegetables from the pan. Strain the stock into a clean saucepan and use as a base for soup or sauce.
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