Chicken broth with flour nightshades, meat and Vegetable Recipes

Hot poultry broth served with an insert of flour gnocchi, defended chicken cooked in broth and Vegetable Recipes.

Ingredients:

For 2.5 litres of stock: 800-900 g poultry bones and meat scraps and skin left over from the chicken 250 g root Vegetable Recipes (carrots, celery, parsley) 35-40 g onions 17 g salt 3 L of water several black peppercorns a few allspice balls

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bean leaf ground pepper For flourless nights: 2 pcs egg whites or 1 pcs eggs 150 g coarse flour 1 tbsp milk

Procedure:

1. Pour water over the carefully cleaned and rinsed ingredients from the chicken and bring to a boil, add the spices
2. Reduce the heat, add salt and cook slowly for 45-60 minutes
3. Strain the finished broth through a thick colander, cut the Vegetable Recipes into cubes and return them to the soup, as well as peel the meat, cut it into pieces and put them into the broth
5. Stir together two egg whites or one egg, milk, coarse flour and salt, and use a spoon to cut out nightshades from the mixture, then boil them in the broth for about 5 minutes. Finally, season the broth with salt and pepper as needed and serve.

Recommendation:

Who likes, can put fresh, uncooked Vegetable Recipes into the broth, they are cut into pieces and fried in butter and then used as an additional insert in the soup, instead of the Vegetable Recipes that were cooked in the broth.

meat and Vegetable Recipes