The easiest chicken broth ever
A good chicken broth isn't just a cure for colds and a full-fledged meal (as well as a second course) — it's also an excellent base for other culinary creations. The broth stays fresh in the freezer for a long time and can be used for all kinds of other soups, risottos and sauces.1 h 20 mintotal cooking time
2 / 5recipe difficulty
Yango Deli recipesWe collect interesting recipes from all over the world, and then we check with the chefs and try it ourselves
Ingredients for 4 portions
- Whole chicken1 piece
- Onion1 piece
- Carrot1 piece
- Fennel or celery stalk1 piece
- Salt1 by taste
- Pepper1 by taste
Also requires strainer, pot
Step 1 out of 4
Whole chicken — 1 pieceIf the chicken is whole, chop it into several pieces or put it in a large pot as-is. Fill the pot with enough cold water to cover the chicken and put it on high heat.
Step 2 out of 4
Onion — 1 piece, carrot — 1 piece, fennel or celery stalk — 1 pieceBring the water to a boil, skim the foam, and add the onion, carrot and fennel. No need to chop the vegetables: add them whole and salt the water.
Step 3 out of 4
Salt — 1 by tasteNow reduce the heat to medium and let simmer. As the broth cooks, the water will gradually evaporate. Keep an eye on the broth level and add more warm boiled water as needed. Also add more salt as needed. After the broth boils for the second time, reduce the heat to low and let the soup simmer for another 30-40 minutes.