Chicken soup is one of the basic preparations of cooking. But it is also one of the recipes traditionally considered to be the most invigorating-its flavor is so round, how can you go without a bowl of delicious warm chicken soup in winter?

And then, once ready, what to do with the chicken? We recommend a nice chicken salad, or toast with chicken, lettuce and mayonnaise to take to work in your perfect lunch box!

1 l of broth
whole gutted chicken 0.5kg
celery 10g
carrots 50g
leek 30g
onion 30g
bay leaves 1
cloves 1
parsley 1 bunch
water 2l
salt to taste

Step 1. Clean the chicken

Take the chicken, pass it over the flame to burn off any small feathers that may have stuck between the folds of the chicken, or pay attention to the leatherier feathers that you can remove with the help of tweezers.

Next, wash it well under running water to remove all impurities and then place it in a very large tall pot. You can also cut it into quarters if you prefer.

Step 2. Peel the vegetables

Now move on to peeling the vegetables: wash and chop the celery and leek, peel and remove the ends of the carrots and cut them into pieces as well. Remove the bottom part of the onion without peeling it, rinse it under water and cut it in half, sink the cloves into its flesh, it will help you not to remove them during the skimming process. Wash the parsley and place it inside the pan along with the bay leaves.

Step 3. Prepare the broth

Place the chicken in the pan as well, and cover with 2 liters of water. Bring the stock to a boil. Once it comes to a boil, reduce the heat to low and let it simmer for at least a couple of hours.

Remember that the broth should be skimmed several times from the impurities that the meat releases during cooking so that it is as clear and transparent as possible; with the help of a skimmer or ladle, remove the foam that will be produced during boiling but without removing the vegetables. After the necessary time has elapsed, turn off the flame, strain your broth into another pot with the help of a fine-mesh strainer, separating it from the rest of the ingredients, and salt to your liking.

To degrease it, you need to chill it, put it in the refrigerator overnight covered with a lid, and the next day remove the fat that will have solidified with the cold. Your chicken stock is ready!