Not only on Sunday. Warming Wawel broth for today’s dinner

Not everyone knows that chicken broth it’s a very healthy soup. Cooked with a large amount of vegetables and good quality meat, it will be an ideal option for a warming dinner. It is easily digestible, has a great effect on the intestines, and supports the body during infectionswhich is especially important in winter, when we catch colds more often. It is also found in broth valuable collagenwhich has a great effect on joints, as well as the condition of hair, nails and skin. It is worth reaching for this soup not only in the version with noodles. Checkhow to make Wawel broth with potatoes.

To prepare Wawel broth, you will need:

• 5-6 potatoes (as many as a portion of broth),
• 2 liters of water,
• ½ chicken carcass (meat with bones, about 1 kg),
• 2-3 carrots,
• 1 parsley (root),
• ¼ celery (root),
• 1 onion,
• a small bunch of parsley,
• 2 bay leaves,
• 3 grains of allspice,
• 1 teaspoon of peppercorns,
• salt (to taste).

Scrub the jacket potatoes thoroughly. Rinse with water, dry and prick in several places with a fork. Place on a baking tray lined with baking paper. Place in the oven preheated to 200°C. Bake for about an hour (until the potatoes are soft).

Peel root vegetables (carrots, parsley, celery) and cut into fairly large pieces. Peel the onion, cut it in half and roast it over the burner. Save the shells – put them in a pot while cooking the broth to obtain a beautiful golden color.

Rinse the meat under running water and divide into smaller pieces. Put it in a pot, pour cold water over it and bring it to a boil over a medium-power burner. Collect the “scum” from the surface of the water and add the previously prepared vegetables to the broth. Also add bay leaves, allspice and pepper to the pot. Lightly salt the water. Reduce burner power to minimum. Cook the broth uncovered for about an hour – until the meat and vegetables are completely soft.

Strain the broth. Put the carrots back into it, and if you want, also the pieces of meat. Add half of the finely chopped parsley to the pot. Cook the broth for a few more minutes. If you want, season with additional salt and freshly ground pepper. Serve the soup sprinkled with fresh parsley and peeled potatoes cut into pieces.

Sources: Terazgotuje.pl