Chicken broth from carcasses

Ingredients for 10 servings:

• 2 kg carcass(s), fresh from chickens
• 1 bunch of soup greens, maybe more
• 3 shallots or small onions, possibly more
• 5 peppercorns
• 3 allspice berries
• 1 bay leaf
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 5 hours; Total time approx. 6 hours

simple, inexpensive and very good

A chicken carcass is the skeleton of the chicken. This is what remains after the meat has been removed. Carcasses can sometimes be found at the market. Rinse the chicken carcasses briefly with cold water and then place them in a sufficiently large pot of cold water. The water should cover the carcasses well. There should also be room for the vegetables that will be added later. Add peppercorns, allspice, and bay leaves. Don’t add salt yet! Heat the water very slowly; this can take an hour or more until it is gently simmering. But it shouldn’t boil. Let the carcasses simmer gently for at least three hours, or longer if desired. Trim the vegetables and chop them into large pieces. Halve the shallots or onions, but do not peel them. Sauté the shallots, cut-side down, with the vegetables in a pan without oil (!), stirring frequently, until the cut surfaces are browned. Don’t let it burn! Add the roasted vegetables to the broth and simmer for at least another hour, or longer if desired. Strain the entire contents of the pot through a lint-free cloth and collect the broth, squeezing any solids well into the cloth. Reduce the broth over high heat to 2-3 liters. Finally, season the broth with salt. Any broth that isn’t being used immediately should be poured into twist-off jars while still boiling hot, seal immediately, and turn the jars upside down for about 15 minutes. If you’ve worked hygienically, the jars will keep for several months or even longer. You now have a great base for quick soups. Note: The amount and combination of soup vegetables can be varied according to taste. Carrots add a slightly sweet note, while parsley root and celeriac add flavor. Parsley stalks also go well with the broth. The onion skins add a beautiful color.