John Myers
Chicken Soup from Carcasses …
The perfect chicken soup from carcasses … recipe with a picture and simple step-by-step instructions.
- 1 kg Corn chicken carcasses
- 1 small Halved onion and roasted
- 1 Bit Ginger – about the size of a walnut
- 1 teaspoon Soy sauce dark
- White milled pepper
- Salt
- The carcasses of the corn chicken make a rich broth – and the attached meat can still be used for a light stew. The broth has a preventive effect against colds. And if there is already a flu-like effect, it works twice, because it is good for body and soul!
- Place the chicken skeleton with the ginger in 2 liters of boiling water. Any small chicken necks, wings, hearts, etc. can be added. Halve the onion and roast with the cut surface in a dry pan until the onion has turned golden brown.
- Season the broth with the onion, pepper and salt, reduce the heat and let it “simmer” for about 60 to 90 minutes – please do not “boil” any more! Season the finished broth with soy sauce, then drain through a sieve, remove the meat from the bones and store the meat and broth separately.
- To strengthen a sick person, you can slide an egg yolk into the hot broth or serve it with a few separately cooked noodles, a few vegetables and a touch of parsley. If the broth is served with noodles, you should add freshly ground nutmeg to taste.
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