Chicken Broth (Rosol Z Kury) Recipe
Ingredients
| Chicken | 3 1⁄2 Pound (1 Unit) | |
| Salt | 2 Teaspoon | |
| Boiling water | 7 Cup (112 tbs) | |
| Carrots | 2 | |
| Savoy cabbage | 1⁄4 Small | |
| Celery stalks | 2 | |
| Parsley root | 1 | |
| Onion | 1 Large, quartered | |
| Whole peppercorns | 5 | |
| Chopped parsley | 1 Tablespoon |
Directions
Simmer chicken with salt in boiling water 30 minutes.
Add carrots, cabbage, celery, parsley root (if desired), onion, peppercorns, and parsley.
Remove chicken.
Strain broth.
Quickly chill broth, then skim off fat.
Store broth in refrigerator or serve hot with dumplings.
Use chicken meat for other dishes.
Fat can be used in cooking instead of butter.
Add carrots, cabbage, celery, parsley root (if desired), onion, peppercorns, and parsley.
Remove chicken.
Strain broth.
Quickly chill broth, then skim off fat.
Store broth in refrigerator or serve hot with dumplings.
Use chicken meat for other dishes.
Fat can be used in cooking instead of butter.
Chef
