Fondue for Chicken Chinensis

Name: Fondue for Chicken Chinensis
Yield: 6
Ingredients: "1 1/2 kg of chicken with bones"; "1 handful of chopped parsley"; "A small piece of ginger, peeled and cut"; "2 onions, peeled and cut into 4 parts"; "to taste salt"; "5 grams of cinnamon"; "1 bay leaf"; "soy sauce"; "4 tablespoons of red wine"

1
"1 1/2 kg of chicken with bones"
2
"1 handful of chopped parsley"
3
"A small piece of ginger, peeled and cut"
4
"2 onions, peeled and cut into 4 parts"
5
"to taste salt"
6
"5 grams of cinnamon"
7
"1 bay leaf"
8
"soy sauce"
9
"4 tablespoons of red wine"

Ingredients

1
"1 1/2 kg of chicken with bones"
2
"1 handful of chopped parsley"
3
"A small piece of ginger, peeled and cut"
4
"2 onions, peeled and cut into 4 parts"
5
"to taste salt"
6
"5 grams of cinnamon"
7
"1 bay leaf"
8
"soy sauce"
9
"4 tablespoons of red wine"

Directions

1
"Place the chicken and bones in a pot, add 2.5 liters of water, and bring to a boil"
2
"Let it simmer and remove the foam"
3
"Add the parsley, ginger, onion, salt, cinnamon, and bay leaf"
4
"Lower the heat, cover, and cook over low heat for 3 hours"
5
"Strain the broth through a sieve and remove the fat"
6
"Before serving, bring it to a boil again", "Season with soy sauce, salt to taste, and red wine"
7
"Serve in a fondue pot", "Serves 6 portions"