1 1/2 kg of chicken wings, thighs, and backs; 2 packets of chicken broth; 1 bunch of fresh parsley well washed; 1 tablespoon of ground black pepper; 2 bay leaves; Ingredients for cooking: 1/2 kg of boneless frozen chicken breast; salt and black pepper; 400g of thinly sliced beef; 8 prawns; 150g of cauliflower florets; 150g of garlic cloves; 150g of zucchini slices; 150g of carrot sticks; 150g of celery (celery)
1 1/2 kg of chicken wings, thighs, and backs; 2 packets of chicken broth; 1 bunch of fresh parsley well washed; 1 tablespoon of ground black pepper; 2 bay leaves; Ingredients for cooking: 1/2 kg of boneless frozen chicken breast; salt and black pepper; 400g of thinly sliced beef; 8 prawns; 150g of cauliflower florets; 150g of garlic cloves; 150g of zucchini slices; 150g of carrot sticks; 150g of celery (celery)
In a large pot, place 2 1/2 liters of water and add the chicken wings and thighs
Let it boil and then add the chicken broth, parsley, black pepper, and bay leaves
Lower the heat and cook for 1 1/2 hours without covering the pot
Remove the foam that forms on the surface
Meanwhile, prepare the ingredients to be cooked in the broth
Cut the frozen chicken breast into thin slices with a sharp knife or electric knife, lightly seasoned with salt and black pepper
Reserve at room temperature to thaw
Cut the beef into thin slices of the same manner and lightly season
Peel the prawns and clean them
Wash and separate the cauliflower florets
Wash and chop the garlic cloves into 2cm pieces
Slice the zucchini and carrots into rounds
Wash and chop the celery (celery) into pieces
Simmer the chicken broth for a fondue pot
Place it over a burner
Surround with ingredients and condiments (see recipes part)
To serve, place the ingredients in metal strainers and cook in the broth
Serves 4 to 6 people.
