Homemade chicken broth and chicken stock as an addition

Ingredients for 10 servings:

• 1 chicken (soup), fresh
• 2 bones (carcasses) from chicken
• 2 chicken legs
• 5 chicken wings
• 10 chicken feet
• 1 vegetable onion(s), unpeeled
• 2 bay leaves
• 1 kg carrot(s), roughly chopped
• 1 celeriac, roughly chopped
• 1 kg parsley root(s), roughly chopped
• some cloves
• 1 handful of peppercorns
• 1 bunch of parsley
• salt and pepper
• 1 stalk(s) leek, roughly chopped
• 2 carrots, cut into fine strips
• 2 parsley roots, cut into fine strips

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The ultimate chicken broth recipe

First, the entire chicken is cut into pieces. Set aside the breast fillets. Except for the chicken feet and breast fillets, place the carcasses, chicken legs, and wings in a large pot (approx. 10 liters) with cold, salted water until everything is covered. Let the whole thing simmer gently for about 2.5 to 3 hours. Skim off any gray foam on the surface. Divide the onion and stud the bay leaves with cloves. Add the peppercorns. After 2.5 to 3 hours, add the roughly chopped soup vegetables and the chicken feet. Let it simmer for another hour. Remove everything from the broth and discard. Let the finished broth cool overnight. The next day, skim off the fat and transfer it to a smaller pot for 4-6 people. The rest is reduced by 50 percent, creating a chicken stock or ice cream as a base for soups or sauces. The breast fillets are cut into bite-sized pieces and brought to a boil with the carrot and parsley root strips. The parsley is finely chopped and used later as a garnish. I recommend serving with spaghetti, shells, or pasta threads as a side dish.