Chicken Rosół
A classic Polish Sunday chicken broth with root vegetables, homemade egg noodles and tender meat — clear, golden and wonderfully aromatic.
Ingredients
- chicken or chicken thighs800 g
- water2500 ml
- carrot2 pcs
- parsley root1 pcs
- celeriac1 pcs
- onion1 pcs
- bay leaf2 pcs
- allspice3 pcs
- salt1 to taste
- black pepper1 to taste
- egg noodles150 g
- parsley20 g
Instructions
Rinse the chicken or chicken thighs, place in a thick-bottomed pot, cover with cold water and slowly bring to a boil over medium heat.
When foam appears, carefully skim it off with a slotted spoon, reduce the heat to the lowest setting so the broth barely simmers, and cook for 15-20 minutes without vegetables.
Add the carrot, parsley root, celery root, a whole peeled onion, bay leaf and allspice berries.
Simmer with the lid slightly ajar over the lowest heat for 1.5 hours, keeping it from boiling hard — this way the broth stays clear and golden.
20-30 minutes before the end of cooking, season with salt and black pepper to taste.
Strain the finished broth through a fine sieve, separate the meat from the bones and cut into pieces, slice the cooked vegetables.
Cook the egg noodles separately in salted water so the broth stays clear, and serve the rosół hot with the noodles, pieces of chicken, vegetables and fresh parsley.
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