Chicken broth with vegetables
12 servings
90 minutes
Chicken broth with vegetables is a cozy, warming dish filled with rich flavors. Its roots trace back to Europe, where broth has been used for centuries as a base for soups and sauces. The aromatic brew from chicken wings, complemented by onion, carrot, celery, and garlic creates a harmony of flavors that unfolds in every sip. Parsley adds lightness while gelatin can make the texture denser if needed. This broth not only warms but also strengthens, being a favorite remedy for restoring energy. Versatile and easy to prepare, it is perfect as a standalone dish or as a base for complex culinary creations. Combining the tenderness of chicken meat and the freshness of vegetables, this broth becomes an integral part of home cooking.
1
Dice the onion, celery, and carrot; mince the garlic. Combine chicken pieces, water, onion, celery, garlic, and parsley in a large pot and bring to a simmer over low heat.
- Onion: 2 heads
- Celery stalk: 4 stems
- Carrot: 4 pieces
- Finely chopped garlic: 8 cloves
- Chicken wings: 3 kg
- Water: 4 l
- Parsley: 1 bunch
2
Reduce the heat and cook for about 1 hour and 30 minutes. Strain the broth through a sieve, let it cool, then place it in containers and refrigerate until completely cooled.
3
Then remove the fat and scum from the surface of the broth. Store in the refrigerator for up to 5 days or freeze and keep for up to 6 months.
4
If the broth is too thin, even when fully cooled, optionally add gelatin solution to the broth and bring to a boil until the gelatin is completely dissolved, then store in the refrigerator or freeze.
- Gelatin: 1 teaspoon
