Chicken broth
Tipo di portata: First Course
Cucina: Jewish
Tempo di preparazione: 
Tempo di cottura: 
Tempo totale: 
Porzioni: 4
  • 2 sticks of celery
  • 2 carrots
  • 1 onion
  • 1 leek
  • 1 potato
  • a handful of parsley
  • 1 tsp of salt
  • 1 kg chicken, cleaned, washed and patted dry
  1. Wash and peel the veggies, then place them with the chicken (all parts of the fowl are equally good for this!) in a big pot with approximately 2 L water.
  2. Bring the liquid to a boil, then reduce heat, and simmer for at least one hour: the longer the better. If you own a pressure cooker feel free to use it.
  3. Strain out the vegetables and the chicken and set aside until cool enough to handle. Remove meat from bones, discard bones, and save meat for serving.
  4. Refrigerate the broth for 8 hours or overnight, then skim the fat from the surface, unless you want to have it straight from the pot and full of fat, not as clear but a lot more nutritious.
  5. You can enjoy your broth by itself, with veggies and chicken on the side, or serve it with rice or pasta, or even use it in soups, and other recipes.
Recipe by Labna at