You will need
- chilled eviscerated chicken;
- 1 onion;
- 1 carrot;
- 2 peas of black pepper;
- 2 sprigs of dill.
Pour into a saucepan of cold filtered water. Please note that the pan needs to be big enough to fit a whole chicken. Typically fits a 3-liter pot.
Rinse thoroughly gutted chicken under running water.
Place washed chicken in a pot of water.
Put the saucepan on a high heat and bring the water to a boil.
Drain the first broth, and dial in a pot of cold filtered water again.
Return the broth to a boil. Now carefully remove the formed foam, and reduce heat to a minimum. Be prepared for the fact that in the process of cooking you will need to remove the foam more than once, as it becomes available.
Put in the broth carrots. Moreover, the carrots cut lengthwise into two halves. It is cooked in a brothof 15 minutes, absorbing everything "bad" that may be contained in the chicken. Then, remove the slices of carrots and discard.
Add to the pan cleaned from the husk onion, salt to taste and peppercorn..
Simmer the broth over low heat for 2 hours.
Always check chicken with a fork. If the fork easily pierces the meat of chicken drumsticks, so the chicken is already cooked.
Remove the chicken from the broth. In the future, you can prepare from it a dish in its sole discretion.
Ready broth be sure to strain through a sieve and then pour in a beautiful tureen. On your own you can add to the soup chopped dill or freshly made croutons.
Do not use for cooking broth, the water from the tap. This can adversely affect the taste and quality of the broth. Use only filtered water.
Secondary broth cook over low heat. Under this condition, the broth isn't boiling, and stewing under the lid. And then Your soup will be clear and very beautiful.