This recipe is for about 4 liters of broth.
Preparation time: 2 hours
– 3 combined chicken trout with skin
– 2 onions
– 4 carrots
– 1 cup chopped celery
– 8 garlic cloves
– 5 sprigs of parsley, full and hopefully the strongest bunch
– 200 ml white wine
– 1 tablespoon black peppercorns
– 5 liters of water
1. In a large broth pot, saute the chicken pieces with a little vegetable oil or calendula on all sides until they are very dark in color with very little of the bottom sticking to the pot. Take out the chicken and reserve.
2. Add vegetables to the pan and fry until golden brown.
3. Deglaze the bottom of the pot with wine, removing any accumulated aroma, and evaporate until the alcohol aroma is gone.
4. Turn the chicken and any juices it released while resting back into the pot. Add sprigs of parsley and peppercorns and pour hot water from the tap, no need to boil.
5. Let it boil and once it boils, reduce the heat to low and cook uncovered for 1.5 to 2 hours.
6. Strain the broth, removing the vegetables and chicken pieces, and chill completely in the refrigerator overnight.
7. When the broth has cooled, remove the fat from the surface with a spoon and, if there is any remaining fat, wipe the surface with absorbent paper or a fresh towel to remove it.
8. Refrigerate and use within a week, or freeze in pint-sized portions and use within 2-3 months to make soups or other dishes.