Traditional Russian Chicken Bouillon
This Traditional Russian Chicken Bouillon is a comforting and flavorful clear soup that warms the soul. Perfect for chilly days, it features tender chicken simmered with fragrant vegetables and herbs. Enjoy this rich golden broth on its own or as a base for other dishes. Share a bowl with family and friends or sip it as a restorative elixir. This recipe is not just about nourishment; it's about bringing warmth and comfort to your table.
N/A
Servings
300
Calories
12
Ingredients
Ingredients
Chicken
4 lb (Cleaned and giblets removed, except liver)
Water
7 cups (Cold)
Butter
1.5 tablespoons (Unsalted)
Carrots
2 (Sliced)
Celery
0.5 stalk (Sliced)
Onion
1 (Sliced)
Leek
1 (Chopped)
Garlic
1 clove (Chopped)
Parsley
2 sprigs (Chopped)
Bay Leaf
1
White Peppercorns
4
Salt
1 teaspoon
Instructions
1
Start by cleaning the chicken and removing the giblets, keeping the liver aside for another use.
2
Place the chicken in a large pot and cover it with cold water, using about 7 cups or until the chicken is fully submerged.
3
Heat the pot over medium-low heat until the water begins to boil. Skim any froth or impurities that rise to the top for a clearer broth.
4
Once boiling, reduce the heat to low, allowing the chicken to simmer gently.
5
In a separate skillet, melt the butter over medium heat. Add the sliced carrots, celery, and onion, and sauté them until they are lightly browned.
6
Stir in the chopped leek, minced garlic, and chopped parsley, allowing the mixture to cook for an additional 2-3 minutes until fragrant.
7
Add the sautéed vegetable mixture to the pot with the chicken, along with the bay leaf, white peppercorns, and any additional herbs you may like.
8
Let the broth simmer for 1.5 hours or until the chicken is tender and cooked through.
9
About 30 minutes before the cooking time is finished, add the salt to enhance the flavors.
10
Once cooking is complete, carefully strain the broth through a fine-mesh sieve or several layers of cheesecloth to remove solids.
11
Skim off any fat that has risen to the surface. Serve hot, garnished with minced parsley if desired.
Nutrition Information
17g
Fat
5g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Russian Chicken Bouillon?
Traditional Russian Chicken Bouillon is a comforting and flavorful clear soup made by simmering chicken with fragrant vegetables and herbs.
How much chicken is required for this recipe?
The recipe calls for one 4 lb chicken, cleaned with the giblets removed.
What should I do with the chicken liver?
The chicken liver should be kept aside and used for another purpose rather than being added to the bouillon.
How much water should I add to the pot?
You should use 7 cups of cold water, or enough to ensure the chicken is fully submerged.
Why is it important to use cold water?
Using cold water at the start helps extract the flavors more effectively and contributes to a clearer broth.
How can I ensure my bouillon is clear?
To achieve a clear broth, skim any froth or impurities that rise to the top of the pot as the water begins to boil.
At what temperature should the bouillon cook?
After the initial boil, the heat should be reduced to low so the chicken can simmer gently.
Why are the vegetables sautéed before being added to the soup?
Sautéing carrots, celery, and onion in butter until lightly browned enhances their flavor and adds richness to the final bouillon.
What type of butter should I use?
The recipe specifies using 1.5 tablespoons of unsalted butter.
Which vegetables are sautéed together?
The carrots, celery, and onion are sautéed together first until they are lightly browned.
When should the leek and garlic be added?
Add the chopped leek and minced garlic to the vegetable mixture after the initial sauté and cook for an additional 2-3 minutes.
How long does the bouillon need to simmer?
The bouillon should simmer for approximately 1.5 hours or until the chicken is tender and cooked through.
When is the best time to add salt?
Salt should be added about 30 minutes before the end of the cooking time to enhance the flavors.
How should the bouillon be strained?
Once cooking is complete, carefully strain the broth through a fine-mesh sieve or several layers of cheesecloth to remove all solids.
What is the best way to handle excess fat?
You should skim off any fat that has risen to the surface of the broth after it has been strained.
How is this dish typically served?
It is served hot and can be garnished with fresh minced parsley if desired.
Can this bouillon be used as a base for other recipes?
Yes, this rich golden broth is perfect on its own or as a flavorful base for other soups and dishes.
What spices are used in this recipe?
The recipe uses a bay leaf, white peppercorns, and salt for seasoning.
How many carrots are needed?
The recipe requires 2 sliced carrots.
How much celery is included in the bouillon?
The recipe calls for 0.5 stalk of sliced celery.
How many onions are used?
One sliced onion is used for the sautéed vegetable base.
How much garlic is needed?
The recipe uses 1 chopped clove of garlic.
How many peppercorns are included?
The recipe specifies using 4 white peppercorns.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much protein is in one serving?
There are 23 grams of protein per serving.
What is the fat content for this recipe?
There are 17 grams of fat per serving.
How many carbohydrates are in the bouillon?
The bouillon contains 5 grams of carbohydrates per serving.
How many ingredients are used in total?
There are 12 total ingredients used in this recipe.
What herbs are used for garnishing?
Freshly minced parsley is used both in the simmer and as an optional garnish.
Is this a traditional Russian dish?
Yes, this is a traditional Russian recipe designed to provide warmth and nourishment.