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INGREDIENTS

• 1 large, old boiler, washed well
• 750 gr. Soup vegetables
• Herb bunch made with a few parsley sprigs, a few dill sprigs, a few celery leaves,
• 2 bay leaves and a strip of lemon peel
• a few pepper corns
• salt to taste

RECIPE

Wash the chicken well in plenty of running cold water. If chicken feet are used, scorch them well over an open flame and rub to remove hard skin.
Put the washed chicken in a large stockpot. Cover with cold water and bring slowly to the boil. Simmer for 10 minutes and skim the surface very well.
Add the vegetables with the bouquet garni and simmer, very gently, for 3 H.

Lift out the chicken and he vegetables.
Discard the bouquet garni.
Strain into a large bowl and allow to cool.
Place in the fridge for the floating fat to solidify.

Remove almost all of the fat.
Pour into a pan, bring to the boil and allow to simmer at the boiling point until reduced by a 1/3.

Serve either clear or with one of the many ‘content’ (garnishes), such as rice, baked croutons (mandlen – soup ‘almonds’), noodles (vermicelli) or dumplings (einlauf, nockerals or kneidlach)

PRESENTATION

Chicken soup in a bowl with vermicelli or pirogen, dusting of parsley, soupspoon.