1 kg of chicken carcass
1 large beetroot diced
2 large onions diced
2 stalks of celery cut into pieces
1 bouquet garni (parsley, chives, thyme)
1 package of spices (bay leaves, white and black peppercorns, pink peppercorns)
3 liters of cold water
1 kg of chicken carcass
1 large beetroot diced
2 large onions diced
2 stalks of celery cut into pieces
1 bouquet garni (parsley, chives, thyme)
1 package of spices (bay leaves, white and black peppercorns, pink peppercorns)
3 liters of cold water
1
Roast the chicken in a medium oven until it's well browned
2
Transfer to a pot and add the remaining ingredients
3
Simmer on low heat for 4 hours
During cooking, remove with a skimmer any foam that forms on the surface and strain through a clean cheesecloth.
