John Myers
Ingredients for 10 servings:
- 1 soup chicken
- 1 bunch of soup greens (leek, carrot, celeriac), finely chopped
- 1 onion(s), quartered
- 1 garlic clove(s), quartered
- 5 sprigs of parsley
- 1 sprig(s) of thyme
- 1 bay leaf
- 1 clove(s)
- 5 peppercorns
- Salt
- 1 jar white wine
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes
Basic recipe for 2 liters
Chicken stock: Place the chicken, washed inside and out, in a large pot, spread all the ingredients around, pour in cold water until everything is covered, and bring to a boil. Simmer gently, uncovered, for 2 hours. Then remove the chicken and use it for another dish, e.g. fricassee. Strain the stock through a fine sieve. Chicken stock: To make the stock, don’t put the chicken in cold water; instead, cut it into pieces and roast them in the oven at high temperature until brown. After a while, add the vegetables and roast them, being careful not to burn them, so stir them frequently. Then deglaze with the wine and put everything in a pot with the spices, fill with water, and simmer gently for 2 hours. Then strain the liquid. Broths and stocks are essential for good sauces and soups.
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