Buy all ingredients right below the recipe
Ingredients
- 1 kg chicken carcasses
- 500 g chicken necks
- 200 g carrots
- 100 g celery stalks
- 100 g leek
- 130 g onion
- 2 cloves garlic
- 1 bunch flat-leaf parsley
- 3 sprigs fresh thyme
- 8 pcs. black peppercorns
- 2 pcs. allspice berries
- 1 pc. bay leaf
- 1 tsp salt
Method
- 1Preheat the oven to 220 °C top/bottom heat.
- 2Chop the chicken carcasses into smaller pieces and spread them on a baking sheet. Roast in the oven until golden brown and nicely colored.
- 3Meanwhile, cut the carrots, celery, and leek into approx. 0.5 cm cubes. Finely chop the onion and garlic.
- 4Rinse the chicken necks and wings thoroughly under running water. Place them in a large pot along with the roasted carcasses. Pour in cold water until everything is well covered, and bring to a boil.
- 5Skim off the foam that forms on the surface with a slotted spoon. Add peppercorns, salt, allspice, thyme, and the bay leaf. Reduce the heat to a minimum and let it simmer gently for approx. 75 minutes.
- 6Add the prepared vegetables, onion, garlic, and flat-leaf parsley. Bring to a brief boil again, skim off the foam, and let it steep for another 45 minutes over low heat.
- 7Strain the finished soup through a fine sieve. After cooling, remove the solidified fat from the surface. The soup can be served immediately, canned, or frozen in portions.
