A first course for everyone, popular, a traditional recipe and a real one panacea for the classic seasonal ailments: the chicken broth it is a must for lunches and dinners on winter days. Here's how to prepare it for the best.

How to make chicken broth

To prepare a liter and a half of chicken stock, serve a chicken of one kilogram, two liters of water, 80 grams of celery, 120 grams of carrots, 120 grams of golden onions, two cloves of garlic, two bay leaves, a tuft of parsley, mixed pepper in grains and salt up. First of all, you have to clean the chicken from any feathers remaining attached, using the flame of a torch or the stove of our kitchen.

Onions and vegetables

To enrich your chicken soup, clean too carrots and celery and cut them into pieces of several centimeters in length. Then clean the onion, cut it in half and remove the central part. To enhance the aroma of the onion, you could also toast it in a frying pan for a maximum of four minutes, turning it to brown it at the right point in a uniform way. Next, in a saucepan, pour the chicken, celery and scalded onion. Then add them as aromas parsley, garlic, bay leaf and peppercorns. After putting the water, cover with a lid and cook over a simmering heat for a maximum of 50 minutes. During cooking, it is advisable to froth the broth at the end of eliminate excess fat.

Alone or in other recipes

After learning how to make chicken broth, you just have to serve it at the table or use it as a base for other recipes. Then add the salt, let it cool in the pot and then filter everything. The meat used for this preparation can be kept aside while the vegetables must be drained. In case we want to cook pasta in the broth, it will be enough to bring it back to the boiling point.