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Print Recipe
The perfect Chicken Soup Recipe
The broth in this case it turns out a fragrant, rich and very nutritious. It is possible to drink and so, with a bit of sugar bread. And it is possible on its basis to prepare a delicious soup.
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. To prepare the broth we'll need a chicken carcass or back, as I have. You can add a couple more chicken wings. In a small bowl mix salt, sugar and pepper. Rub this mixture in the chicken. Then rub it with flour. Put in a baking dish.
    To prepare the broth we'll need a chicken carcass or back, as I have. You can add a couple more chicken wings.
In a small bowl mix salt, sugar and pepper. Rub this mixture in the chicken. Then rub it with flour. Put in a baking dish.
  2. Onion cut in half and put in a form to the chicken.
    Onion cut in half and put in a form to the chicken.
  3. The printing form foil and put in a preheated high oven for 15 minutes.
    The printing form foil and put in a preheated high oven for 15 minutes.
  4. While the chicken backs are baked, clean the carrots and cut into circles. Or semicircles, if the carrots are large.
    While the chicken backs are baked, clean the carrots and cut into circles. Or semicircles, if the carrots are large.
  5. Carrot fry on a DRY (!!!) the pan until the color changes.
    Carrot fry on a DRY (!!!) the pan until the color changes.
  6. Here's our backs ready. Exude heady aroma together the with a onion!
    Here's our backs ready. Exude heady aroma together the with a onion!
  7. Send the finished backrest with onions in a pot with carrots. And this whole set fill with cold water. Put on the heat and cook for 1 hour. At the end of cooking throw in the Bay leaf, taste for salt. If not enough salt, add it to your taste. When serving the soup add the finely chopped dill and parsley.
    Send the finished backrest with onions in a pot with carrots.
And this whole set fill with cold  water.
Put on the heat and cook for 1 hour.
At the end of cooking throw in the Bay leaf, taste for salt. If not enough salt, add it to your taste.
When serving the soup add the finely chopped dill and parsley.

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