Chicken bouillon and soup
4 litre water
1 whole chicken and two chicken legs, or 5 chicken legs
3 á 4 tablespoon salt
1 teaspoon white peppercorns, crushed, or 1 red spicy paprika
2 pieces bay leaf
piece of mace
½ teaspoon clove
½ teaspoon granules coriander, crushed
½ teaspoon granules pimento, crushed
¼ teaspoon nutmeg
at least 12 cloves garlic, cut up in pieces
1 teaspoon oregano, dried
2 á 3 cm gingerroot, cut up in pieces
1 piece celery root
1 onion, cut up in pieces
1 piece leek (+/- 20 cm.)
30 gram parsley
Take the chicken or chicken legs, rinse well with cold water. For a very thin bouillon, remove the skin. The bouillon will be tastier and fatter when you don’t remove the skin.
Put the chicken in a large pan, add the water and bring to a boil. Add meanwhile all other ingredients. Simmer on a very low flame for at least 3 hours.
Remove the chicken and set aside and leave to cool. Remove the meat from the bones.
Filter the bouillon.
You can use this bouillon to prepare a very tasty chicken soup, but you can also use it as a basis for other kinds of soup or sauce or to boil your rice in it. There are many opportunities.
Freezes very well.
The chicken bouillon like described above.
The chicken meat you used for the bouillon and removed from the bones.
Approximately 1 ½ kilo vegetables (leek, carrot, tomato, spring onion, broccoli, mushroom, green peas, French bean, paprika and so on.) Just as you like.
Herbs and spices: some parsley and celery, garlic, fresh coriander leaves, piece of red spicy paprika.
Bring the bouillon to a boil. Add first vegetables like carrot and French beans.
Add the other vegetables and the meat.
Cook on low flame for 10 minutes and add the noodles. Cook for another 3 minutes. Pay attention the soup don’t bubble too much while it’s cooking. The vegetables will go to pieces. The taste will be the same, but the soup look less nice.