Chicken Broth Classic

For the chicken stock classic, clean 150 g celery, 150 g carrots and leek, roughly dice and add to the saucepan. Simmer everything gently over medium heat, uncovered, for 45 min. Add bay leaf and clove.

Rinse the legs when well cooled. Place in a saucepan and boil with 2, 5 liters of salted water. Skim thoroughly (skim off foam with a sieve or possibly a skimmer).

In the meantime, cut the onion in half with the skin and fry it heartily in a frying pan on the cut surfaces at high temperature without fat and add it to the foamed clear soup. Simmer gently for 15 min, skimming if necessary.

Clean remaining celery, and carrots and cut into 2 cm cubes. Remove skin from asparagus spears, cut woody ends into small pieces. Remove the drumsticks from the soup. Remove the skin and loosen the meat from the bones. Cut into 2 cm cubes and set aside. Pour the soup through a sieve into a second saucepan and cook the diced vegetables in it over medium heat for 8 minutes. Next, add the meat, asparagus spears, peas, leeks and the garnish of your choice and bring to the table.

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