You will need
- chicken carcass;
- parsley root;
Well cleaned and washed chicken have to pieces. Lower them into a deep pot and cover with cold water
Put the saucepan on the stove and simmer about half an hour. After the water starts to boil on its surface will form foam, which you must remove with a slotted spoon.
When you remove from the brothand all the excess, leave it to boil on low heat for another two hours. Most importantly – do not let the liquid boil. About an hour before the end of cooking in a pan you can omit the parsley root, celery, onion with skins. These spices will give your dish a unique aroma and a pleasant Golden hue.
Let the finished brothhave a bit to settle. Then remove from the surface of the accumulated fat and strain the liquid through a cloth or sieve.
If cooked , the broth turned cloudy, you must enter it in a sling. Mince chicken, add the bones and wings of a bird. Fill them with cold water for at least 2 hours in the refrigerator. Then add the meat a few whipped egg whites, and salt. Separately fry the carrot, onion and celery. In the finished soup (the temperature should be no more than 60 degrees), enter the quickdraw and roasted vegetables. Put the saucepan on a strong fire. Once the liquid boils, remove the foam and reduce heat. Simmer the broth another hour and a half. After the end of cooking, be sure to strain it.
If you want to add cereals, vegetables, pasta, cook for you and pour hot brothohms. The only way to save it with transparency. Prepared chicken broth has a pleasant yellow color and fine aroma. On the table this dish is served in a special dish – the broth isnice. The perfect complement to this soup are crackers, toast and cakes.