Chicken broth step-by-step

Name: chicken broth step-by-step
Cook time: 20 min
Total time: 140 min
Yield: 4
Ingredients: 1 small onion; 1 thin leeks; 1 winter carrot; 1 tl black peppercorns; 2 free range chicken bolts; 3 twig fresh parsley; 2 twig fresh celery; 2 twig fresh thyme; 1 dried laurel leaves; 1 piece dried mace; 1 liter tap water; 10 stem fresh chives; 2 el lemon juice

A tasty recipe. The starter contains the following ingredients: poultry, dried laurel leaves and dried mace.

Ingredients

Directions

Chop the onion. Wash the leek and cut into rings. Remove the winter carrot and cut into slices. Crush the peppercorns with the convex side of a spoon.
Place the chicken bolts in the soup pan. Divide the herbs, pepper and mace over them and pour the water.
Bring the stock to a boil and let it gently draw for 2 hours.
Remove the chicken bolts from the stock and place on a plate. Dampen a clean tea towel and place in a sieve.
Place the sieve on another pan and strain the stock above it.
Dab away too much of fat with kitchen paper. Or let the broth get cold so that the fat solidifies and scoop the solidified fat out of the soup.
Remove the skin from the chicken bolts. Loosen the meat from the bolts, cut into small pieces and add the broth again.
Cut the chives finely. Season the stock with salt, pepper and lemon juice. Sprinkle with the chives.