Chicken and vegetable broth

Ingredients for 6 servings:

• 1 soup chicken or 6 large chicken thighs
• 2 bunch soup greens, chopped
• 3 onions, cut in half
• 3 liters of water, cold and unsalted
• 1 tbsp peppercorns, lightly crushed
• 2 bay leaves
• 1 chili pepper(s), red, sliced
• 2 ½ cm ginger, sliced
• Salt
• possibly soy sauce

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 5 hours

Halve the chicken and wash it or the thighs thoroughly. Be sure to remove any giblets, then place them in a large pot. Cover the stovetop with aluminum foil, then roast the onions on the cut side until blackened and browned. Pour the onions and the washed soup vegetables over the chicken and fill with approximately 3 liters of cold, unsalted (!) water, ensuring the chicken pieces are submerged. Add the spices. Heat the stovetop to medium heat and simmer gently for at least 2.5 – 3 hours. Skim off any foam from the soup occasionally! Discard the cooked vegetables after cooking. It’s up to you to decide what purpose the chicken will find. If desired, make a well-seasoned stuffing for filling puff pastry, etc. Bring the broth back to a boil and season with salt and, if desired, soy sauce. Pour the hot liquid into twist-off jars or Weck jars and reduce according to the forum instructions. The broth is a great base for soups, sauces, poultry dishes, and much more.