Broth as many other recipes was created in France. People cooked it with different kinds of meat, both veal and pork.
Generally, broth is a very universal dish. It can be a served separately and at the same time it cane be a base for risotto, sauces and other soups.
Today we gonna cook Chicken Soup.
In fact the recipe is one, but Chicken Soup cooked by different people taste in a different way. And the reason is simple – each of us has individual secret of perfect Chicken Soup.
I assume the best reward for any professional is to see the result of his work.
- 3.5 l water
- 1,5 kg home-raised chicken
- 3 carrots
- 2 onions
- 1 parsley root
- Salt to taste
- Bring the water to a boil.
- Add the chicken into the water, lower the heat.
- Skim the scum that rises to the top.
- When the scum stops rising, add the vegetables.
- Simmer over low heat for 3 hours.
Taking into account that results of my work are visual products that can cause tummy-rumbling, I really enjoy observing guests point at my food photos in the menu and literary eat them with greedy eyes, and they keep ordering different dishes.
I don’t like the feeling when the ready-made photos want to be hidden in the table waiting for something… I have quite a few of such photos that can’t be shown now. Hopefully their bright future is ahead.
Well, and I do hope that I did not make you approach your fridge and chew a sandwich with ham, torn by remorse…. I hope I did not.