Getting your Trinity Audio player ready...
Ingredients (serves 4):
- 1 kg (2 lbs) chicken legs, separated into drumstick and thigh
- 250 g chicken necks (optional, but adds depth)
- 4 liters (1 gal) water
- 2 large onions, peeled and halved
- 4–6 medium carrots, peeled and whole
- 1 celery root
- ½ bunch dill
- ½ bunch parsley
- ½ bunch cilantro
- 2 whole peeled potatoes
- 1 medium leek
- 1 tbsp sugar
- 1 tbsp Atlantic sea salt
- 1 tsp black pepper
- 3 tbsp sunflower oil for searing
<< Get the Ynetnews app on your smartphone: Google Play: https://bit.ly/4eJ37pE | Apple App Store: https://bit.ly/3ZL7iNv >>
Instructions:
- Sear the chicken legs until golden. Sear the vegetables until they develop deep color. Place the seared chicken and vegetables in a large pot. Add water and bring to a boil over high heat. Skim off any foam that forms.
- Tie the herb bundles with kitchen twine or a rubber band and add them to the pot. Bring back to a boil, then season with salt and pepper.
- Simmer gently for about 60 minutes, until the broth takes on a rich color from the chicken and vegetables.
- Taste and adjust salt if needed. Remove the herbs, debone the chicken and serve the soup warm.