Chicken broth

Step 1/5

• 4 chicken thighs (bone-in)
• 1½ l water
• 2 tbsp salt

• large pot

Put chicken thighs in a large pot with water. (Water should cover thighs, add more if necessary). Add salt.

Step 2/5

• 3 carrots
• ½ celery root
• 1 stalk celery
• 1 leek
• ¼ daikon radish

• cutting board
• knife

Roughly chop carrots, celery root and stalk, leek, and radish.

Step 3/5

• 15 g lovage
• 4 whole allspice
• 4 bay leaves

• small heatproof bowl (optional)
• ladle (optional)

Add chopped vegetables, lovage, allspice, and bay leaves to the pot. Simmer on low heat for approx. 40 min. until meat is cooked. Season with salt as desired. If soup is too fatty, skim broth, and refill with fresh water. Pour the skimmed broth back to the pot.

Step 4/5

• sieve
• large heatproof bowl

Remove chicken, then pour broth through a sieve. Strained broth should be clear.