The ingredients are three chickens, weighing two and a half kilograms. Three yellow onions, peeled and cut into quarters. Six peeled carrots cut into halves.

How do I make chicken broth

Four stalks of celery with its leaves cut into three parts. Four white carrots, peeled and halved – as desired.

Twenty sticks of fresh parsley.
Fifteen sticks of fresh thyme. Twenty sticks of fresh dill.

A whole head of garlic, peeled and cut in half crosswise. Two tablespoons of coarse salt.

Two teaspoons of black pepper love.
Method of preparation Put the chicken with vegetables, herbs and flavorings in a large saucepan, and put twenty-eight cups of water over it. Leave the ingredients on the fire until it boils without covering it for four hours.

Strain all the ingredients for the pot through a strainer and set the solid ingredients aside. Let the broth cool overnight and get rid of the fat that accumulated on the surface the next day. Use the broth immediately or keep it in containers and freeze it for up to three months.

How do I make chicken broth

Broth with grilled chicken Ingredients Preparation time 15 minutes Cooking time 4 hours Enough for 6 people How to cook Grill and boil the ingredients One kilogram of skinless chicken thighs.

Pure olive oil.

A large onion, cut into medium-sized cubes. Arak Celery cut into medium-sized cubes. Two carrots, peeled and cut into medium-sized cubes.

Three cloves of crushed garlic. Two bay leaves. Ten veins of fresh thyme. Preparation method Prepare the oven by running it at a temperature of two hundred and twenty degrees Celsius.

Put the chicken thighs on a flat oven tray, grease them with a thin layer of olive oil, and put them in the oven for thirty-five to forty-five minutes until they are golden brown.

Put a little olive oil in a large and deep saucepan, put the onions, celery, carrots and garlic on a medium heat, and leave the vegetables on the fire for between eight to ten minutes until they soften and smell.

Take out the chicken pieces from the oven and add them to the vegetable pot with bay leaves and thyme, fill the pot with water and put it on a high heat and leave it until the liquid boils and its volume decreases.

Remove the layer of fat accumulated on the face from time to time for a period of two and a half to three hours, and put more water as it evaporates. Strain the broth from the solids and store in airtight containers in the refrigerator or use right away.