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INGREDIENTS
- 1 kg chicken carcasses
- 500 g chicken necks, skinless
- 500 g chicken wings
- 200 g peeled carrots
- 100 g celery stalks
- 100 g white part of leek
- 130 g peeled onion
- 2 peeled garlic cloves
- 1 teaspoon salt
- 2 allspice berries
- 3 sprigs of thyme
- 1 bay leaf
- 1 stalk of flat-leaf parsley
- 8 whole black peppercorns
INSTRUCTIONS
- 1Preheat the oven to 220 °C.
- 2Remove the skin from the carcasses and set it aside. Chop the carcasses into smaller pieces and arrange them on a baking sheet. Place in the oven and roast until browned.
- 3Dice carrots, celery, and leek into 0.5 cm cubes. Finely chop onion and garlic.
- 4Rinse necks and wings thoroughly under running water and place them in a large pot along with the skins and roasted carcasses. Cover with water so everything is submerged, and bring to a boil. Skim off any foam that forms on the surface. Add pepper, salt, allspice, thyme, and bay leaf. Reduce heat to minimum and simmer for 75 minutes.
- 5Add the chopped vegetables, onion, garlic, and flat-leaf parsley. Bring to a boil over medium heat, then reduce heat to minimum, skim off any foam, and simmer for 45 minutes.
- 6Strain the finished broth through a fine sieve and, if desired, reduce it to approximately 3 liters. Once the broth cools, skim off the fat from the surface and discard it.
Tip
Use the broth immediately, or cool it as quickly as possible in an ice bath.
After cooling, remove the layer of fat from the broth and store it in the refrigerator or freeze it in portions. Well-frozen broth will last for several months in the freezer.
The finer you chop the vegetables, the more color and flavor they will impart to the broth.
Roast the chicken carcasses in the oven to give the broth a richer flavor.
Do not roast the skins. The broth might taste bitter.
If you want a stronger broth, simply reduce a portion of it in a pot. Conversely, if you need a weaker broth, cut all ingredients into larger pieces. Then proceed as before.
Always cook the broth without a lid and NEVER stir it. It would become cloudy, and much of the flavor would remain in the sieve when straining.
You can cover everything with cold water once more, bring to a gentle boil as with the first broth, and cook for another 2 hours. This will yield a second broth. Although it won't be as intense as the first broth, it will be suitable for sauces.
To use the broth as a neutral ingredient for many dishes, you should barely salt it. The smallest level teaspoon for the entire amount of broth is plenty. It's better to salt the final dish that contains the broth.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef