Chicken soup

We will need (for 4 servings):

  • 2 kg of chicken carcasses
  • 1 large carrot
  • 100 g of celery
  • 1 onion
  • 1 parsley
  • 1 teaspoon of whole paprika
  • 4 pieces of fresh spices
  • finish:

    • 1 small carrot
    • 50 g of celery
    • 50 g of parsley
    • a handful of parsley
    • salt

Creamy potato chips

Creamy potatoes with foxgloves. A recipe that warms and satiates


1. Divide the chicken skeletons into smaller pieces so that they stick together in the pot and make a strong broth.

2. Place the skeletons in a pot and pour cold water over them so that the water level is about 3 cm above the skeletons.

3. Bring to a slow boil over low heat.

4. Gradually collect the resulting foam with a sieve.

5. You must never overcook the broth.

6. As soon as the foam stops forming, add the root vegetables cut into smaller pieces. No need to peel it, just wash it. The whole arc.

7. Add spices.

Seasoned thighs

A great recipe for family and friends: Spicy chicken leg in bacon

8. We cook slowly like this for at least 8 hours to extract all the strength from the skeleton.

9. Then strain the soup through cheesecloth.

10. Add new root vegetables cut into small cubes to the broth and add salt only now.

11. Cook slowly until the vegetables are cooked.

12. Turn off the stove and finally stir in the chopped parsley.

13. Serve with noodles. We can also add skimmed meat or liver balls.

David in the kitchen is a chef who tries to show people that preparing quality and delicious food at home does not have to be a science. For the second year, he creates a new recipe every day for your inspiration. You can also follow David’s recipes on Instagram.