| Prep Time | 10 minutes |
| Cook Time | 120 minutes |
| Servings |
Ingredients
- 500 gram Chicken
- 1 gram Onion
- 1 gram Carrot
- 1,5 teaspoon Wheat flour / Flour
- 1,5 teaspoon Sugar
- 1,5 teaspoon Salt
- Black pepper ground
- 2 pieces Bay leaf
- Greens dill, parsley)
- 1 liter Water
Ingredients
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Instructions
- 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.
- Onion cut in half and put in a form to the chicken.
- The printing form foil and put in a preheated high oven for 15 minutes.
- While the chicken backs are baked, clean the carrots and cut into circles. Or semicircles, if the carrots are large.
- Carrot fry on a DRY (!!!) the pan until the color changes.
- Here's our backs ready. Exude heady aroma together the with a onion!
- 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.
