Chicken broth is an irreplaceable and nutritious staple. Yet, everyone has their unique way of preparing it.
Here is my version of chicken broth and how to transform it into a hearty first course.
For a 3-liter pot.
- 1 chicken wing, 2–3 skinless drumsticks (add 1/2 chicken breast if you prefer more meat)
- 2–3 chicken gizzards
- 1 large onion
- 1 large carrot
- 1 bay leaf
- a few sprigs of parsley
- 5–6 black peppercorns
- (optional) 1 small celery stalk
For the first course, to complement the broth:
- 100 g noodles
- 2 chicken eggs
- A bit of fresh dill
It’s best to use a pot with a thick bottom to allow the broth to come to a boil slowly. Place all the chicken pieces in the pot, cover with water, bring to a boil, and after 2 minutes, discard the first boil.
Return the chicken to the pot, cover with fresh water, and add the peeled onion, carrot, celery, herbs, and spices. Cook on low heat for about 2 hours, occasionally skimming off any foam. Strain the finished broth through a sieve or colander.
This broth can be frozen and later used in risotto.
To transform it into a first course, boil an egg separately. Cook the noodles in the broth until tender, then add the chopped egg, chicken meat, and dill. Season with salt to taste.
For the first course, to complement the broth:
- 100 g noodles
- 2 chicken eggs
- A bit of fresh dill
It’s best to use a pot with a thick bottom to allow the broth to come to a boil slowly. Place all the chicken pieces in the pot, cover with water, bring to a boil, and after 2 minutes, discard the first boil.
Return the chicken to the pot, cover with fresh water, and add the peeled onion, carrot, celery, herbs, and spices. Cook on low heat for about 2 hours, occasionally skimming off any foam. Strain the finished broth through a sieve or colander.
This broth can be frozen and later used in risotto.
To transform it into a first course, boil an egg separately. Cook the noodles in the broth until tender, then add the chopped egg, chicken meat, and dill. Season with salt to taste.
