- Chicken (different parts) - 2.5 Kilogram
- Bulb - 1 piece
- Celery - 1 Piece
- Carrot - 1 piece
- Water - 4 liters
- Thyme, parsley, bay leaf - - To taste
Chop the pieces of chicken thoroughly and let them dry. Vegetables are cleaned and coarsely chopped. Spread the vegetables and chicken on a baking tray, lightly oiled. We put in the oven, heated to 180 degrees, and bake for about 35-40 minutes. Meanwhile, we will prepare a bouquet of garnishes, tying the herbs of parsley and thyme. After baking chicken at the bottom of the baking tray will remain fat. In no case should it be deleted. On the contrary, a glass of water should be poured onto the baking sheet, and pour the water along with the fat into the pan. In the same pan with fat pour 4 liters of water, put the chicken, vegetables and greens. Cover the lid, put on a slow fire and cook for 4 hours. After 4 hours, the soup will look like this. We take the chicken out of the broth, it can be used to prepare some dishes or eat for nothing. Filter the broth, vegetables and greens are thrown away. We put the pan with broth in the refrigerator for the night. Overnight broth will become more dense (a sign of a good broth), and a layer of fat will appear on top. Fat neatly removed. Actually, the chicken broth is ready in French. This chicken broth is good in itself, however I usually use it in the further preparation of soups and other dishes.
Servings: 10