I think I will not surprise anyone if I say that the an obligatory dish of a Sunday dinner at my parents’ house is chicken broth. It seems to me that it is quite similar in most Polish homes 🙂 Where I live, I do not continue this tradition and I cook the broth a little less often than every Sunday but I still make it from time to time. The basis of my broth is always good quality poultry meat, from country chicken or hen. To that goes quite a lot of vegetables, spices and herbs. Sometimes I diversify the taste of the broth by adding duck meat to it. If I have a small piece of country duck at home, such as a wing or a leg, I add it too. I cook the broth over very low heat for at least 2 hours. I serve it with noodles, carrot and parsley.
Ingredients for chicken broth.
- 1 kg chicken or hen meat
- 400 g carrot
- 300 g leek
- 100 g onion
- 300 g parsnip
- a bunch of parsley
- 200 g celeriac
- 4-5 all-spice berries
- 4 bay leaves
- 1 tablespoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 2-4 lovage leaves
- 2.5 l water
For serving: noodles.
How to make chicken broth.
Soak the portioned chicken or hen in cold water, dry it and put it in a pot. Pour in water, bring it to a boil, then collect the foam that might arise. Peel the onion, burn it over the fire, then put it in the pot. Next, add the remaining peeled vegetables, bay leaves, allspice, salt and pepper. Simmer with tinny uncovered lid on a very low heat for about 3 hours. At the end of cooking, add a bunch of parsley and lovage leaves.
Good to know when making chicken broth.
I cook the broth with free-range poultry only.
I recommend removing the lovage leaves from the broth after 30 minutes. It happened to me several times that I did not do it and the broth turned bitter after some time.
I always burn the onion on the fire before adding it to the broth. Put the peeled onion on a fork and place it over the gas stove.
Do you like chicken? if so, try our recipe for Oven-baked chicken wings.