John Myers
Maxi Chicken Stockpot
The perfect maxi chicken stockpot recipe with a picture and simple step-by-step instructions.
- 1 Chicken 1300 g / TK (loosened chicken approx. 500 g)
- 6 liter Water
- 1 tbsp Salt
- 500 g Carrot slices TK (own production!)
- 150 g Celery diamonds TK (own production!)
- 100 g Leek rings TK (own production)
- 1 Cup Parsley plucked frozen (own production!)
- 350 g Onions
- 4 Garlic cloves
- 2 tsp Salt
- 1 tsp Colorful pepper from the mill
- 2 tbsp Maggi wort
- 2 tbsp Sweet soy sauce
- Let the chicken and vegetables thaw in good time, remove the offal, wash thoroughly, pat dry with kitchen paper and cook in a large pot in salted water (6 liters of water / 1 tablespoon of salt) for about 1 hour. In the meantime, peel the onions, cut in half and cut into wedges. Peel and finely dice the garlic cloves. Remove the chicken from the broth, remove the meat, cut it and add it back to the broth with the vegetables (carrot slices, celery lozenges, leek rings, plucked parsley, onion wedges and garlic clove cubes). Let everything cook for another 20 minutes. Finally, season with salt (2 teaspoons), colored pepper from the mill (1 teaspoon), Maggi seasoning (2 tbsp) and sweet soy sauce (2 tbsp). Serve the soup hot.
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