Chicken broth with mirepoix

4 servings

130 minutes

Chicken broth with mirepoix is a classic dish of Russian cuisine and the base for many soups and sauces. Its origin is linked to traditional methods of making broths enriched with aromatic vegetables. Mirepoix—a mix of onion, carrot, and celery—gives the broth a rich flavor and delicate aroma. Slow cooking reveals all the notes of spices and herbs like thyme and bay leaf. The broth turns out clear, golden, with a soft yet deep taste. It can be consumed as a standalone dish, especially in cold weather or used as a base for soups, sauces, and risottos. This simple yet refined recipe highlights the importance of quality ingredients and patient preparation.

Energy value per serving

• Calories: 748.7
• Proteins: 61.7g
• Fats: 52.7g
• Carbohydrates: 7.5g

Ingredients

• Chicken: 1 pc
• Onion: 1 head
• Carrot: 1 pc
• Parsley: 0.3 bunch
• Celery: 3 stem
• Thyme: 0.2 bunch
• Bay leaf: 5 pc
• Black peppercorns: to taste
• Coarse salt: to taste

Cooking steps

1. Put all ingredients in a large pot, fill with cold water (about 4 liters), bring to a boil, and simmer for about 2 hours.

   Required ingredients:

   • Chicken: 1 piece
   • Onion: 1 head
   • Carrot: 1 piece
   • Parsley: 0.3 bunch
   • Celery: 3 stems
   • Thyme: 0.2 bunch
   • Bay leaf: 5 piece
   • Black peppercorns:  to taste
   • Coarse salt:  to taste

2. Cool the prepared broth and strain it