Homemade chicken broth / nature pure / no bouillon

The healing effects of chicken broth were already known to our grandmothers. It has beneficial effects on the digestive system, is anti-inflammatory and is effective in fighting flu and colds. It is full of protein, vitamins and other valuable nutrients.
We will need:
5 litre pot
500 - 600 g chicken wings (preferably organic or from a local farmer, you can also use the backs or thighs)
4-5 carrots
2 parsley
1 kohlrabi
1 leek
1 onion
1/2 kale
1/4 celery
1 - 2 teaspoons salt
parsley leaves (but it must not be cooked for a long time, as it loses its effects and valuable substances by cooking, so it is ideal to add chopped fresh parsley to the plate)
We can also use 1 bouillon cube and 1 teaspoon of vegeta to taste, but it will be beautifully yellow even without these two ingredients.
Very important when cooking an homemade broth is:
1. use the best quality meat and vegetables if possible
2. cover the meat with cold water
3. the stock must not be boiling, just before the boiling point, turn it down to a lower flame
4. during the first half hour, collect the foam
5. boil it really for at least 5-6 hours
We also have to take into account that long cooking evaporates a lot of liquid and therefore less than half of the liquid will be left at the end of cooking. But broth drawn out slowly like this has countless benefits for our health and tastes fantastic.

[@ivanabederkova8107]

5 lt vody?

[@tradicnerecepty]

V tomto konkrétnom recepte je použitý 5 lt hrniec takže približne 5 lt vody na zaliatie.

[@ykcinasak]

krasne spracovane pekny recept mozno by som vynechal to umyvanie je to pomerne kotroverzne a zbytocne vyvolate polemiku

[@tradicnerecepty]

Ďakujem krásne za milý komentár aj za tip 😀

[@MrFamosa55]

5-6h variť???:) Na penu je lepšie sitko...

[@tradicnerecepty]

5-6 hodín je minimum. Keď je možnosť, ťahám ho pomaly aj 12. Čo sa sitka týka, výborný tip, ale ja aj tak preferujem lyžicu 🙃

[@MrFamosa55]

@@tradicnereceptyČo s toho kuracie mäsa a zeleniny môže byť za 12 hodín? Po 3 hodinách už odpadáva od kosti. A toho plynu/elektriky/ čo sa spotrebuje za 12 hodín...

[@tradicnerecepty]

Za 20 rokov v kuchyni som sa naučila že nikdy nieje iba jedna správna cesta alebo jeden správny postup. Ak varíte polievku kratšie, je to ok. Ja ju robím takto. Vo videu vidíte, ako sa po hodinách mení farba a sila vývaru. Chuť je po viac hodinách tiež iná. Ale ako hovorím, ak ju niekto robí inak, plne rešpektujem. 😀