1 1.5 kg chicken or turkey
1 large onion
4 stalks of celery
3.5 liters of water
0.5 kg of chicken giblets (neck and gizzards)
4 knuckle bones with marrow
4 tablespoons of salt substitute (such as poultry seasoning) or a soup salt
1 large carrot
4 sprigs of parsley
1 ripe tomato
12 degrees of black pepper
2 lime wedges
0.5 cup of dry white wine
1 1.5 kg chicken or turkey
1 large onion
4 stalks of celery
3.5 liters of water
0.5 kg of chicken giblets (neck and gizzards)
4 knuckle bones with marrow
4 tablespoons of salt substitute (such as poultry seasoning) or a soup salt
1 large carrot
4 sprigs of parsley
1 ripe tomato
12 degrees of black pepper
2 lime wedges
0.5 cup of dry white wine
Place the chicken in a large pot
Insert the celery stalks into the onion
Add all remaining ingredients, except for the wine, to the pot
Let it boil
Reduce heat and simmer slowly, uncovered, for 2 hours
Add the wine and strain the broth
Serve hot
Note: cooked vegetables can be pureed and served as soup
Add a spoonful of natural yogurt.
