Golden Chicken Bouillon Russian
Serve with piroshki or old-fashioned chicken pie.
Steps
Put chicken and giblets , except liver , into a pot with enough cold water to cover the meat.
Heat slowly until water boils , skim , then cook very gently.
Lightly brown the carrots , celery , and onions in butter , then add the leek , garlic , and parsley.
Add the vegetable mixture , bay leaf , and peppercorns to the chicken in the pot.
Let simmer until chicken is tender.
Season with salt 30 minutes before soup is done cooking.
Strain through several layers of cheesecloth , skim off fat , and garnish with minced parsley if desired.
Ingredients
chicken, water, butter, carrots, celery, onion, leek, garlic clove, parsley, bay leaf, white peppercorns, salt