Traditional Chicken Broth - photo 1
← Recipes

Traditional Chicken Broth

Pikantne Soups Lunches 180 min Medium 13 wyświetleń ~35.36 PLN - (0)
Rate:
(0)
Start Cooking

Description

Chicken broth is a classic Polish clear soup with a golden hue and a rich, delicate flavor of meat and vegetables. It originates from the tradition of home cooking; it is served at Sunday dinners, family celebrations, and as a remedy for colds. Broth tastes best when served with thin noodles or dumplings, sprinkled with fresh parsley. Its hallmark is clarity and depth of flavor achieved through slow, gentle cooking and careful straining and seasoning.

Ingredients (12)

Servings:
4
  • Chicken (whole) 1200 g
  • Carrot 2.5 szt.
  • Parsley root 1 szt.
  • Celery root 100 g
  • Leek (white part) 1.3 szt.
  • Onion 1.3 szt.
  • Water 3000 ml
  • 🌿 Przyprawy
  • Salt 10 g
  • Whole pepper 5 g
  • Bay leaf 6.7 szt.
  • ✨ Opcjonalne
  • Fresh parsley 1 pęczek
  • Garlic 2 ząbki
💰 Szacowany koszt dania: ~35.36 PLN (8.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare the chicken: place it on a large cutting board. Check the inside, remove the giblets (if any) and set them aside (they can be added to the pot or used for another dish). If the chicken does not fit in the pot, cut it into pieces: detach the wings, thighs, and divide the breast into two parts. Wash the chicken under cold running water and pat it dry with a paper towel.

Ingredients: Chicken (whole)
Use a sharp kitchen knife and a large cutting board. If you don't want to cut the chicken, make sure you have a large enough pot (at least 5-6 L). Avoid washing meat with hot water — use cold.
2

Char the onion: cut the onion in half (horizontally) and using tongs or a dry skillet, char the outer skin and edges until a blackened crust appears (about 3-5 minutes). This will give the broth a nice golden color.

Ingredients: Onion
Use tongs or a metal spoon to turn the onion. If you have a gas stove, char it over an open flame; alternatively, use a dry cast iron skillet. Be careful of burns.
3

Peel the carrot, parsley root, and celery. Cut the vegetables into large pieces (about 4-6 cm) — do not chop finely, as we want them to release their flavor slowly. Cut the leek lengthwise and rinse thoroughly between the leaves. If you are using garlic (optional), just lightly crush it with a knife.

Ingredients: Carrot, Parsley root, Celery root, Leek (white part), Garlic
Use a peeler and a large chef's knife. Large pieces make it easier to fish the vegetables out of the broth and prevent excessive cloudiness.

Cooking

4

Place the chicken (or its pieces) in a large pot (min. 5-6 L). Add the prepared vegetables, charred onion, and pour in cold water to a level that completely covers the meat (about 3 liters).

Ingredients: Chicken (whole), Carrot, Parsley root, Celery root, Leek (white part), Onion, Water
Use a large, tall pot with a lid. Cold water causes the proteins and impurities to rise slowly, which makes it easier to clarify the broth later.
5

Place a pot over high heat and bring to a boil. Once it starts boiling, reduce the heat to very low (nervous, steady gentle bubbling) and immediately begin skimming the foam that forms on the surface with a slotted spoon or ladle. Skim the surface for the first 15-20 minutes every 2-3 minutes to keep the broth clear.

Ingredients: Water
Maintain a very gentle, almost barely visible simmer; if the broth bubbles vigorously, it will become cloudy. The best temperature is one that maintains single, small bubbles (about 90-95°C). Use a slotted spoon or sieve to skim off the foam.
6

When you stop vigorously skimming the foam (after about 20 minutes), add the whole pepper and bay leaves. Add half of the salt (about 5 g) — you will season with the rest at the end. Partially cover the pot with a lid and cook on very low heat for 90-120 minutes. Check every 20-30 minutes, replenish any evaporated water with hot water if needed, and remove any impurities that appear.

Ingredients: Whole pepper, Bay leaf, Salt, Chicken (whole)
The most important thing: a long, very gentle simmer gives a clear and aromatic broth. Cooking fully covered reduces evaporation, while a partially covered pot allows you to retain the aroma and simultaneously control the reduction of the liquid.

Readiness check

7

After about 90-120 minutes, check the tenderness of the meat: pull the thigh – the meat should easily come off the bone and be tender. The broth should have an intense aroma and a golden, clear color. Taste the broth on a little spoon and season with salt if needed (add the remaining salt to taste).

Ingredients: Chicken (whole), Salt
If the chicken is not yet tender, continue cooking for another 15-30 minutes. Do not increase the heat — this will cause the broth to become cloudy. The internal temperature of the meat should exceed 75°C.

Draining and Serving

8

Turn off the heat. Prepare a large bowl or another pot and a fine sieve lined with a tea towel/linen cloth (cheesecloth). Carefully pour (strain) the broth through the sieve to separate the vegetables, spices, and bones. You can set the meat aside on a plate, separate it from the bones, and serve it in pieces or use it for other dishes. If you want to reduce the amount of fat, cool the broth in the refrigerator for a few hours and remove the solidified layer of fat from the surface.

Ingredients: Parsley root, Carrot, Celery root, Leek (white part), Onion, Whole pepper, Bay leaf, Chicken (whole)
Use a large sieve with a fine mesh and a clean cheesecloth/towel. Pouring hot liquid requires caution — use kitchen gloves and a stable surface. If you don't have cheesecloth, use a very fine sieve and filter slowly.

Serving

9

Serve the broth hot: place thin noodles (e.g. threads) or dumplings on the plate, and pour hot broth over them. Add pieces of chicken and finely chopped fresh parsley just before serving. Optionally, you can add thinly sliced carrots from cooking as a decoration.

Ingredients: Fresh parsley, Chicken (whole)
For serving, it's best to use deep soup plates. Cook the pasta separately until al dente, drain, and divide into portions just before pouring the broth. If you're adding parsley, chop it finely just before sprinkling it to prevent it from darkening.

Fun Fact

💡

Broth was once a symbol of home comfort and healing — in many cultures, chicken broth is served when you have a cold because of its easily digestible ingredients and warming properties.

Best for

Niedzielny obiad Przeziębienie/choroba Rodzinne spotkanie

Tips

🍽️ Serving

Serve with thin noodles, dumplings, or bread. Add finely chopped parsley just before serving to maintain its fresh color. The meat from the broth is great for sandwiches the next day.

🥡 Storage

Store the broth in an airtight container in the refrigerator for 2-3 days. To remove the fat more easily, chill the broth in the refrigerator, wait for the fat to solidify on the surface, and scoop it off with a spoon. The broth can be frozen for up to 3 months in portions. Reheat slowly over medium heat; do not bring to a rapid boil.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Teriyaki Chicken with Rice and Vegetables - Perfect Meal Prep for the Whole Week 60 min

Teriyaki Chicken with Rice and Vegetables ...

Takeaway Dishes
90 min

Chicken in Golden Marinade with Saffron Ri...

Main Dishes
Krem z pieczonej dyni i marchewki z chrupiącą ciecierzycą i olejem szałwiowym 75 min

Krem z pieczonej dyni i marchewki z chrupi...

Soups
Kremowa zupa z pieczonej dyni i marchewki z chrupiącą ciecierzycą 70 min

Kremowa zupa z pieczonej dyni i marchewki ...

Soups
Mushroom soup with dumplings 90 min

Mushroom soup with dumplings

Valentine's Day
Goose broth in Olga Smile style with homemade noodles 240 min

Goose broth in Olga Smile style with homem...

Soups

Recipe Categories

Soups
Soups in: Valentine's Day

Warming soups, perfect for a romantic dinner, that will create a cozy atmosphere.

See all recipes in this category
Lunches
Lunches

Lunches are the main meal of the day - filling, balanced, and full of flavor. Traditional two-course lunches: soup and a main dish in Polish tradition. Pork chop with potatoes and cabbage - a classic of Polish lunches. Dumplings with meat, cheese, and fruit - hand-formed delicacies. Beef goulash,...

See all recipes in this category
Reklama