‘Bouillon de poulet maison’

The other Saturday we bought a delicious whole chicken, locally farmed —poulet fermier jaune (label rouge), so after two days of oven baked chicken, we kept the carcasse for a warming chicken soup. It’s easy, but be ready to keep the heat on for a good long 5 hours. Add seasonal veggies (we used our produces from the association AMAP, which allow us to buy direct from the farmers) and any rest of the chair (here I also added chickpea pasta) and voilà, a delicious and nutri-ful meal.

• 2 Garlic
• Carrot
• 1/2 Onion
• 1/4 celery root
• Thyme
• 4 Laurier leaves
• Salt and pepper
• 1 teaspoon apple cider vinegar
• Carcasse of chicken

Put all above with 1,5-2 liters of water, wait until boil, turn down the heat and let it simmer for 4-5 hours. At the end you’ll have only 1/4 of liquid–concentrated broth. Cook carrots, celery, potatoes, garlic and onions with olive oil in a different pan, and add it into the broth with cooked pasta or leftover chicken. I put all this on pressure cook for another 30 minutes.