Chicken Broth

Chicken Broth - Russian Soup Recipe

How to Cook & Prepare Chicken Broth:

1 chicken ( 1kg) 1 onion
1 carrot 2 ½ to 3 litres
1 parsley water

Wipe the chicken dry and singe over a spirit or gas flame. Chop off neck and feet; remove the giblets and wash thoroughly. Clean out and remove lining of the gizzard. Scald the feet, remove the skin and chop off the claws. Scald the head. Carefully cut the gall away from the liver. Wash the giblets thoroughy.
Make two slashes in the skin just below the breast and fit the ends of the drumsticks into them. Bend the ends of the wings back over the spine.
Place the bird and giblets in a soup kettle, and cleaned and cut vegetables and cover with cold water. Bring to the boil, skim and then cover with a lid. A chicken cooks from 1 to 2 hours depending on its size and age. Try the leg with a fork; if tender, remove the bird and giblets. Strain the broth.

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	Wildfowl Broth		Clear Beet Soup