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Chicken broth step-by-step
A tasty recipe. The starter contains the following ingredients: poultry, dried laurel leaves and dried mace.
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Ingredients
Directions
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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.
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Place the chicken bolts in the soup pan. Divide the herbs, pepper and mace over them and pour the water.
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Bring the stock to a boil and let it gently draw for 2 hours.
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Remove the chicken bolts from the stock and place on a plate. Dampen a clean tea towel and place in a sieve.
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Place the sieve on another pan and strain the stock above it.
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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.
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Remove the skin from the chicken bolts. Loosen the meat from the bolts, cut into small pieces and add the broth again.
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Cut the chives finely. Season the stock with salt, pepper and lemon juice. Sprinkle with the chives.
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Nutrition
70Calories
Sodium0% DV1.150mg
Fat0% DV0g
Protein28% DV14g
Carbs1% DV3g
Fiber24% DV6g
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