Chicken broth

Wash the meat thoroughly under running water, clean if necessary. For the broth, it is best to use homemade chicken, with it the dish will turn out especially tasty, but purchased meat is also suitable. The main rule is that the chicken should be fresh, not frozen. To make the broth rich, choose meat on the bone. Legs, thighs, wings, drumsticks and chicken breast carcasses are ideal. Transfer the ingredients to a deep saucepan.

We wash the carrots from the sand, peel the peel and cut the root crop into large pieces. Peel the celeriac and chop coarsely. It has a strong smell, so you should not use too much celery, so as not to overpower the taste of the rest of the ingredients. If you want to get a broth with a rich golden hue, you can not completely peel the onion, leaving the bottom layer of the husk on it. We stick cloves into it and put it in a saucepan. Wash the parsley root, peel and add to the rest of the products.

Now it's time for herbs and spices. For flavor, add a small bunch of parsley and fresh dill along with the stems. Pour in sweet peas and do not forget to put a bay leaf. Add peeled garlic cloves.

Pour the meat and vegetables with cool purified water and put on medium heat. As the water heats up, foam will collect on the surface of the broth, which must be completely removed with a slotted spoon. When the chicken broth begins to boil, reduce the power of the burner to a minimum and continue to cook the dish until the meat is ready. This will take 40-50 minutes.

Then the meat must be removed from the pan, and the broth must be filtered. To do this, you can use a sieve or gauze folded in several layers. Ready-made broth can be stored in a container in the refrigerator for several days, and frozen for up to a month.

The broth must be served hot. You can add chopped greens, boiled chicken meat, crackers or croutons to it.
Enjoy your meal!