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PREPARATION
If we have the whole chicken, cut it into parts – neck, wings, thighs, breasts and body (breasts put down and use for the second dish, do not add to the broth).
Meat (chicken, beef and offal or turkey neck), rinse, put in a large pot and pour cold water. Season with salt and boil over medium heat.
After boiling, reduce the heat and stain the decoction. Reduce the heat and cook on low heat (broth only has to “blink”) under the slightly opened cover for about 2 hours.
In the meantime, prepare the vegetables: carrot, parsley and celery peel (or for a larger aroma – just wash thoroughly). Rinse the onion, leek and parsley (the onions do not peel, its shells will give a nice color).
Put the vegetables into the broth and bring to a boil. Add spices: allspice, bay leaf and black pepper. Reduce heat and cook on low heat for about 1 and 1/2 hours.
Broth to be served hot, with cooked noodles, chopped parsley, sliced ​​chicken broth and pieces of chicken meat.
TIPS
The remaining broth should be strained, boiled and closed in jars. After cooling, put in the fridge. We store meat and vegetables from the broth separately.
The next day, you can prepare a TOMATO Soup from the rest of broth.
Cooked meat from the broth can be used for: stuffing on KROKIETY, MEAT POTS, PASZTECIKI.
The broth can be seasoned with 1 tablespoon of soy sauce and 1/2 slice of chilli pepper.

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