You will need
    • chilled eviscerated chicken;
    • 1 onion;
    • 1 carrot;
    • salt;
    • 2 peas of black pepper;
    • 2 sprigs of dill.
Instruction
1
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.
2
Rinse thoroughly gutted chicken under running water.
3
Place washed chicken in a pot of water.
4
Put the saucepan on a high heat and bring the water to a boil.
5
Drain the first broth, and dial in a pot of cold filtered water again.
6
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.
7
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.
8
Add to the pan cleaned from the husk onion, salt to taste and peppercorn..
9
Simmer the broth over low heat for 2 hours.
10
Always check chicken with a fork. If the fork easily pierces the meat of chicken drumsticks, so the chicken is already cooked.
11
Remove the chicken from the broth. In the future, you can prepare from it a dish in its sole discretion.
12
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.