Chicken bone and vegetable broth is one of the most essential and versatile ingredients.
It is necessary
- - 900 g raw chicken bones (for example, wings or skeletons)
- - 25 g unsalted butter
- - 1 onion, peeled and chopped
- - 1 stalk of celery, chopped
- - 1 leek stalk, chopped into large pieces (white part)
- - 3 grains of black pepper
- - 1 bay leaf
- - 1 sprig of thyme (optional)
- - 1, 8-2, 1 l of cold water
Instructions
Step 1
Melt the butter in a large heavy-bottomed saucepan. Lightly sauté the onions, celery and leeks in it until soft. Add chicken bones, peppers, bay leaves, and thyme.
Step 2
Pour cold water over bones and vegetables and bring to a boil over medium heat. Remove foam from the surface with a slotted spoon. Reduce heat and simmer for 2-3 hours.
Step 3
Strain the broth through a sieve over a large bowl. Throw away bones, herbs, and vegetables.
Step 4
Cool the strained broth, and then put it in the refrigerator or freezer.
