Classic Light Chicken Broth
6 servings
160 minutes
Classic light chicken broth is the foundation of many French dishes, reflecting the culinary art of this cuisine. Its history roots back to ancient gastronomic traditions where transparency and purity of taste were key criteria. This broth is characterized by a soft, rich flavor with subtle vegetable notes. It is prepared through a long simmering method that extracts maximum aroma from the ingredients. The light broth is perfect as a standalone dish, especially in cold weather when its warming tenderness brings comfort. It also serves as a magnificent base for soups, sauces, and risottos, adding depth and richness of flavor. French culinary art values it for its versatility and refinement, making it an indispensable element of classic cuisine.
1
Chicken bones should have some meat: neck, legs, wings.
- Chicken bones (carcass): 1.5 kg
2
Place the chicken in a pot and add 3 liters of water. Bring to a boil and remove the foam.
- Chicken bones (carcass): 1.5 kg
3
While the broth is boiling, peel and chop the parsley root, carrot, and onion coarsely.
- Parsley root: 1 piece
- Carrot: 1 piece
- Onion: 1 head
4
Wash and chop the leek coarsely.
- Leek: 1 stem
5
After boiling, reduce the heat to minimum and add the chopped vegetables to the pot.
- Parsley root: 1 piece
- Carrot: 1 piece
- Onion: 1 head
- Leek: 1 stem
6
Cook for 2.5 hours under a loosely closed lid, periodically skimming off the foam.
7
Half an hour before cooking ends, add coarsely chopped celery and peppers to the pot. Add salt.
- Celery stalk: 3 pieces
- Allspice berries: 5 piece
- Black peppercorns: 5 piece
- Salt: to taste
8
Strain the prepared broth through a cheesecloth.
