Chicken broth

Ingredients for 4 servings:

• 250 g beef bones
• 500 g poultry giblets
• 1 leek(s)
• 1 carrot(s)
• 1 root(s) parsley
• 1 piece(s) celery, (approx. 150 g)
• 1 onion(s)
• 2 ½ liters of water
• 2 tsp salt
• 1 tbsp butter or margarine

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Basic recipe

Sauté the washed bones, the giblets, and the cleaned, coarsely chopped vegetables in a little butter in a large saucepan. Pour over cold water and bring to a boil. Once the broth comes to a boil, skim off any excess skimmed milk and add the salt. Let the broth simmer over low heat in a covered pan for 3 hours. Then strain through a sieve or cloth. The broth is now ready for later use. If desired, the broth can be defatted and frozen in portions after it has cooled. Chicken broth is an ideal base for clear and thickened soups, as well as ragouts and fricassees.