In my family always for Sunday lunch. With carrots and plenty of home-made noodles, it was invigorating and a preparation for a rich menu after it. It would usually be prepared with gibblets (as per individual’s preferences – mine were gizzards :)), and more concrete pieces of chicken would come after the soup in combination with horse-radish or potato sauce.
Ingredients
1 hen
100 g (3.5 oz) carrot
100 g (3.5 oz) parsley root
80 g (2.8 oz) celery root
1 sprig parsley leaves
1 small onion
several grains of pepper
2 tablespoons salt
Preparation
Place the cleaned and washed hen together with cleaned vegetables and half a sprig of parsley leaves in a deep dish. Cut the onion in a shell to quarters and bake it on a pan without grease on all sides. Put it in a dish and cover the contents with cold water. Add pepper and salt, and then simmer for 2 hours. During cooking remove the foam with a spoon.
Remove the cooked hen from the soup and strain the soup. Place it again on the stove and when it boils add home-made noodles. Cook for about 10 minutes.
Serving
Slice the vegetables and add them into hot soup. Serve the soup with chopped parsley and carved cooked meat.
Preparation time
2.5 hours
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