Clear chicken broth

Name: Clear chicken broth
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 Onion; 500 g Chicken wings; 1 TABLESPOON black peppercorns; 1 Bay leaf; 7-10 Tbsp Salt; 2 Eggs; 1/8 l Milk; 200 g Carrots; 1 Stalk leek (leek); 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 Onion
500 g Chicken wings
1 TABLESPOON black peppercorns
1 Bay leaf
7-10 Tbsp Salt
2 Eggs
1/8 l Milk
200 g Carrots
1 Stalk leek (leek)
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the soup greens into large pieces. Peel and quarter onions. Wash chicken wings and pat dry. Boil the vegetables, chicken wings, peppercorns and bay leaf in 1 litre of salted water and cook over a mild heat for about 1 hour.
2
In the meantime, whisk eggs and milk for the egg whisking stars. Season with salt and pour into a greased, ovenproof dish. Leave to set in a hot water bath for 20-30 minutes. Peel the carrots, clean and wash the leek.
3
Cut carrots into fine strips, leek into thin rings. Pour chicken stock through a sieve and bring to the boil again. Steam carrots and leek for about 5 minutes. Use a cookie cutter to cut out small stars from the egg and add them to the stock.
4
Season stock again with salt and pepper.