Vegetable / Poultry Broth

As a sauce base or to deglaze roasts

1. Step 1. Roughly cut soup green plaster and fry dry with the onion and simmer with 2 liters of water for about 1.5 hours. Do not take any spices !! The broth remains neutral and can be used for anything. Immerse the sieve and skim off about 1 liter of stock, freeze in portions. Step 2. Wash the chicken wings and add to the boiling vegetable stock, pour in 1 Lieter of water and add a pinch of mugwort. Let simmer for about 2 hours. Strain everything and freeze the chicken stock in portions. Now comes a tip: if necessary, defrost and use as a sauce base or to deglaze. If you want the broth to be clear, the frozen one! Put the broth in a sieve lined with kitchen paper and let it drain off in a saucepan (overnight), then all suspended matter will remain in the kitchen paper and you will have a clear broth. Try it out, you don’t have to clarify and the taste is there. the same goes of course with beef broth.