Golden Chicken Broth
8 servings
240 minutes
Golden chicken broth is an elixir of comfort and warmth, the foundation of many European dishes. Its history dates back centuries when broth was valued for its nourishment and healing properties. Roasted chicken carcasses give it a rich flavor and beautiful golden color. Light notes of bay leaf and allspice harmoniously complement the rich aroma, while vegetables add a sweet depth. This broth can be enjoyed on its own, savoring its warming softness, or used as a base for soups, sauces, and risottos. Slow simmering reveals all the nuances of flavor, making it thick and rich like a true culinary masterpiece that conveys the warmth of home.
1
Chop the vegetables and add them to the pot, sauté.
- Parsley root: 50 g
- Celery root: 100 g
- Carrot: 100 g
- Onion: 1 head
2
Bake chicken bones or other parts in the oven at high temperature until golden brown.
- Chicken Soup Set: 500 g
3
Add the bones and fill with water to the limit (about 4 liters).
- Chicken Soup Set: 500 g
4
Add bay leaf and allspice. Bring the broth to a boil and immediately reduce to low heat (barely visible bubbles) and simmer for 3 hours. There should be no foam due to roasting, and the broth will be golden in color.
- Allspice peas: 3 g
- Bay leaf: 3 g