Chicken Stock Preparation

Ingredients

• 1 whole chicken
• 1 onion
• 1 Carrot
• 1 piece celery root (ca. 150 g)
• 1 stalk leek
• 1 Garlic clove
• 1 bay leaf
• 2 sprigs parsley
• 3 sprigs thyme
• 125 ml dry white wine

Instructions

1. 1.

   Rinse the chicken thoroughly inside and out under running cold water and place it in a large pot. Fill with cold water so that the chicken is completely covered and bring to a boil. Reduce the temperature and let it simmer gently for 2-3 hours (slightly below boiling point). Skim off any foam that forms on the surface occasionally with a skimmer spoon. If necessary, add more water.

2. 2.

   Peel the carrot and celery root and cut into large pieces. Clean the leek and cut into large pieces as well. Peel the garlic and add all vegetables to the broth about 45 minutes before the chicken is done. Also add the bay leaf, herb stems, and wine.

3. 3.

   Remove the chicken from the broth and use it as a side dish or for another purpose.

4. 4.

   Strain the broth through a fine hair sieve or a sieve lined with a damp kitchen towel. Use a ladle to gradually pour into the sieve.

5. 5.

   Finally, if needed, skim off any remaining fat with the ladle.