Clear Chicken Broth
Broths • Jewish
Description
Clear Chicken Broth
Ingredients
- Water 5 qt
- Poultry 0 lbs
- Parsley 1 stalk
- Carrot 1 piece
- Onion 1 piece
- Salt to taste
Step-by-Step Guide
Step 1
Dry the chicken with a towel and singe it (best done over a spirit lamp flame or gas), cut off the neck and feet, gut it, and rinse thoroughly. Cut open the stomach, clean it, and remove the membrane; make an incision in the heart; scald the feet, remove the skin, and trim the claws; pluck the head; carefully remove the gallbladder from the liver. Rinse all the offal. On the chicken carcass, below the breast, make two cuts and tuck in the legs, while folding the wings against the back — this gives the carcass a more attractive and convenient shape for boiling.
Step 2
Place the prepared chicken and offal together with the cleaned and cut roots into a pot, cover with cold water, put on the lid, and bring to a boil. Skim off the foam that forms at the beginning of boiling with a slotted spoon. The cooking time for the chicken ranges from 1 to 2 hours, depending on its size and age. The readiness of the chicken is determined with a fork. If the fork easily pierces the meat of the legs, then the chicken is ready.
Step 3
Remove the chicken and offal from the broth, place them in another pot, and cover. Strain the broth.
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