This nutritious broth is my number one go to as soon as I can feel a cold approaching. Chicken broth is THE classic base for many recipes. For many soups, poultry dishes, AND it’s a great immune system booster. I usually pimp my soup with some fresh carrots, some tasty shitake mushrooms and a crunchy broccoli;-) The indication of quantity equals 1,5 liters of chicken broth.
- 1 boiler *Please only buy at your local, trusted supplier*
- 2,5 l of water
- 3 carrots *please just peel and halve them*
- 2 poles of leek *simply clean and halve*
- 2 onions
- 1 clove of garlic
- 1 pole of celery
- 1/2 pole of celery
- 3 branches of thyme
- 2 pimentseeds
- 2 cloves
- 1 bayleaf
- 1 teaspoon of coriander seeds
- 1 teaspoon of black pepper
- Sea salt
Boil the water within a high pot. Meanwhile peel, clean and dice the vegetables. Put the boiler and the onions in the pot, cover it with the lid and let everything simmer for 1 hour. Once in a while remove the soaring foam with a big soup spoon. Add the other ingredients and let the broth simmer for another 30 minutes. Take the boiler out of the soup, remove the flesh from the bones and cut it into small pieces. Process the broth through a hair sieve covered with a passing cloth into a separat pot and add salt if needed.
If you wanna have pure broth fill it into sterile glasses, close them and turn them upside down for 5 minutes. Before you store the glasses in the fridge let the broth cool down completely.