Poultry broth with vegetables
A chicken broth with carrots, parsnips and celery, served with the meat and vegetables.
Active time30 min
Cooking1 h 45 min
Total2 h
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Ingredients
- 1 bouquet garni
- 200 g carrots
- 100 g celery
- 1 onion
- 150 g parsnips
- 800 g chicken pieces
- 2500 ml water
Preparation
Wash the vegetables. Peel the carrots, parsnips and onion. Cut the carrots and parsnips into large pieces, the celery into lengths and the onion in half.
200 g carrots100 g celery1 onion150 g parsnips- knife
- chopping board
Put the chicken in a cooking pot with the 2500 ml of cold water. Slowly bring to a simmer and remove the foam with a skimmer, allowing around 10 minutes.
800 g chicken pieces2500 ml water- cooking pot
- skimmer
Add the vegetables and bouquet garni. Simmer, covered, for 1 hour 30 minutes, without boiling vigorously. The chicken must be cooked through. Use a thermometer to check that the centre stays at 75 °C for 30 seconds.
1 bouquet garni- cooking pot
- thermometer
- lid
Remove the bouquet garni. Lift out the chicken, remove the bones and divide the meat and vegetables between the bowls. Pour the broth over them.
- ladle
- bowls
- fork
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration