Chicken broth

Name: Chicken broth
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 1
Ingredients: 1 ready-to-cook soup chicken (1.5 kg); 1/2 Garlic bulb; 1 Onion; 3 Bay leaves; 1 TEASPOON black peppercorns; 4 Cloves; 1 collar Soup Greens; 6 Stem/s Parsley; 2 TEASPOONS Salt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

Those who have internalized the basic principles of the art of brewing can transfer their skills to the poultry version

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 1

1 ready-to-cook soup chicken (1.5 kg)
1/2 Garlic bulb
1 Onion
3 Bay leaves
1 TEASPOON black peppercorns
4 Cloves
1 collar Soup Greens
6 Stem/s Parsley
2 TEASPOONS Salt
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the chicken inside and out. Remove loose shells from garlic bulb. Peel and slice the onion. Put everything in a large pot.
2
Add a good 2 litres of cold water, bay leaves, black peppercorns and cloves, bring to the boil slowly. Simmer for about 2 hours, skimming off the foam that has formed.
3
Wash the soup greens and cut them coarsely. Wash parsley and pluck leaves. Add salt and cook for about 1 hour. Sieve broth and season with salt and pepper.