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Ingredients
- 1 kg chicken thighs
- 4 chicken carcasses
- 2 onions
- 3 carrots, chopped
- 1 parsnip, chopped
- 3 stalks celery, chopped
- 6 litres water
- 3 chicken stock cubes
Method
· Rinse the chicken thighs and carcasses and place in a large pot. Cover with water and bring to the boil, skimming off any froth that comes to the surface. Add the remaining ingredients and simmer on a low heat for 2 hours, partially covered. (Boiling the soup rapidly will cause it to become cloudy.)
· Set the soup aside to cool, then strain into another saucepan, discarding the vegetables and setting aside the chicken for another use, for example, to make piroshkis. Refrigerate the soup overnight. Remove the layer of fat on the surface, reheat and serve, or freeze for later use.
