Chicken broth

• chicken bones↗4

  with wings, or use 2kg of wings

• onions2

  cut in half

• carrots↗4

  cut into large pieces

• leek↗1

  cut into large pieces

• celery stalk↗1

  cut into large pieces

• peppercorns↗5
• allspice berries↗3
• parsley↗80g g

Step-by-step instructions

1. 1

   Place all ingredients, except parsley, in a large pot and add 4 litres of cold water. Bring to a boil. As soon as the water boils, reduce the heat to minimum. Add the parsley, cover the pot halfway and let the broth simmer slowly for about 6 hours. Occasionally skim off foam and fat with a spoon. (You can also transfer the broth to a large slow cooker once it boils.)

2. 2

   Strain the broth through a colander or sieve into another container. Cool, then refrigerate so the fat rises to the surface.

3. 3

   Remove the solidified fat with a slotted spoon. You don't need to discard it; it can be used in cooking. To give the broth a more intense flavor, bring it to a boil again and reduce until you reach the desired concentration.