Servings: 3 l
Calories: 40kcal
Ingredients
- 1 whole soup chicken (or 1.5 kg chicken carcasses and legs)
- 3 onions (coarsely sliced)
- 3 carrots (coarsely sliced)
- 3 stems celery (coarsely sliced)
- 1 leeks (white and green, coarsely chopped)
- 1 bouquet garni (bay leaf, thyme, parsley stalks, possibly leek greens)
- 4 liters cold water
- 10 pepper balls
- Salt (to taste)
Instructions
- Rinse the chicken and carcasses well under cold water.
- Place in a large saucepan and pour over with 4 liters of cold water.
- Bring to a slow boil, skimming the surface frequently.
- Add the vegetables and simmer for 10 minutes.
- Add the bouquet garni and pepper balls.
- Simmer gently for 1.5 to 2 hours (do not boil through, just simmer gently).
- Remove chicken and vegetables from broth, strain through a fine sieve or muslin cloth.
- Season lightly with salt.
- Use immediately or let cool and freeze in portions.
Nutrition Facts
Serving: 250ml | Calories: 40kcal | Carbohydrates: 1g | Protein: 7g | Fat: 1g
