CHICKEN BROTH / SOUP (ROSÓŁ)

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CHICKEN BROTH / SOUP (ROSÓŁ)
Makes 4 servings  Tous niveaux

Ingredients Broth:

> 1 fresh organic chicken (1-1.5 kg), skin removed and washe
> 3-4 carrots, peeled
> 1 parsley root, peel
> 1 small celery root, peel and cut in half
> 1 leek, cut in 2
> 1 onion, peeled, if possible “burnt”
> 1 garlic clove, crushed with the skin
> 5-10 pepper corns
> 1 tbsp sea salt (I use Himalayan)
> 2 bay leaves
> 2-3 small dried bolet mushrooms (or shiitake)
> Water

Directions:

1 | Put the chicken in a large pan (4-5liters) and fill up with water till the top.

2 | Bring to a boil.

3 | Once the water starts boiling, remove the white scum that will form on the top.

4 | Add the salt, pepper, bay leaves and mushrooms.

5 | Lower the heat and cook on low, uncovered, for approximately 45 minutes.

6 | Then add all the vegetables except for the fresh parsley leaves.

7 | Cook on low for 30 minutes.

8 | Serve the soup with the cooked vegetables of your choice cut into small pieces and the chicken. Top off with the fresh parsley leaves and some freshly ground pepper.

› If you have leftover broth the next day but no vegetables, you can heat the broth with the chicken and pour it over some raw zucchini, carrots, or spinach leaves. Add a little bit of soy sauce, fresh ginger, miso paste and chilies for an Asian twist.

›  Enjoy!