Chicken broth

Ingredients for 1 servings:

• 8 liters of water
• 1 ½ kg veal bones, finely chopped
• 1 kg poultry giblets
• 1 chicken (soup chicken)
• 30 g salt
• ¼ liter white wine
• 350 g leek (the white part)
• 150 g carrot(s)
• 150 g celery
• 100 g parsley (stems)
• 1 clove(s) garlic
• 1 small bay leaf
• 1 sprig(s) of thyme

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Basic recipe for 5 liters

Blanch the veal bones, giblets, and chicken breast and rinse under cold water. Place in cold water, bring to a boil, skim off the skims, and continue to simmer. After two-thirds of the cooking time (a total of three hours), add the bundled vegetables and herbs, along with salt and white wine. Drain the tender chicken breast in a little broth and cover the bundle of vegetables with a damp cloth. The vegetables are primarily used in salads, while the chicken breast is used in chicken strips, chicken salad, or rogoût fin. Strain the chicken broth through a cloth.