Clear chicken broth
6 servings
120 minutes
Clear chicken broth is the foundation of comfort and warmth, a dish revered for centuries in Jewish cuisine as a symbol of care and healing warmth. Its rich flavor is achieved through careful preparation of the chicken and its innards, as well as long slow cooking with roots. The broth has crystal clarity, a delicate aroma, and a soft, warming taste. It is served as a standalone dish or used as a base for soups and sauces. In Jewish culture, clear broth is often associated with family meals and celebrations and is considered an excellent remedy for restoring strength. It is perfect for a light yet nourishing dinner and pairs well with matzo or noodles.
1
Dry the chicken with a towel and singe it (best over a spirit lamp or gas), cut off the neck and legs, gut it, and wash thoroughly. Cut open the stomach, clean it, and remove the membrane; score the heart; scald the legs, remove the skin, and trim the claws; pluck the head; carefully cut off the gallbladder from the liver. Rinse all the entrails. On the chicken carcass, below the breast, make two cuts and tuck the legs in, folding the wings against the back — this gives the carcass a more attractive and convenient shape for cooking.
- Chicken: 1 kg
- Parsley: 1 stem
- Carrot: 1 piece
- Onion: 1 piece
2
Place the prepared chicken and offal along with the cleaned and chopped roots in a pot, cover with cold water, cover with a lid, and set to boil. Remove the foam that appears at the beginning of boiling with a skimmer. The cooking time for the chicken ranges from 1 to 2 hours, depending on its size and age. The readiness of the chicken is determined with a fork. If the fork easily pierces the meat of the leg, the chicken is ready.
- Water: 3 l
- Chicken: 1 kg
- Parsley: 1 stem
- Carrot: 1 piece
- Onion: 1 piece
3
Remove the chicken and offal from the broth, place them in another pot, and cover. Strain the broth.
- Salt: to taste