Traditional Chicken Soup

Steps

• 1
  Preheat the oven to 220 °C.
• 2
  Cut the chicken backs into smaller pieces, place them on a baking tray, and roast in the oven until nicely browned. Remove the skin and set aside.
• 3
  Cut the carrots, celery stalks, and leeks into approximately 0.5 cm cubes. Finely chop the red onion and garlic.
• 4
  Thoroughly wash the chicken necks and wings under running water, then place them in a large pot along with the reserved skins and roasted bones. Pour in enough water to cover them, and bring to a boil. Skim off any foam that forms on the surface. Add the pepper, salt, allspice, thyme, and bay leaf. Reduce the heat to minimum, and simmer for 75 minutes.
• 5
  Add the chopped vegetables, onion, garlic, and parsley. Bring to a boil again over medium heat, then reduce the heat to minimum, skim off any foam, and cook for another 45 minutes.
• 6
  Strain the finished soup through a fine sieve. If necessary, continue to boil until approximately 3 liters remain. Once cooled, skim off the fat from the top.
• 7
  Serve the soup immediately, or cool it quickly in an ice bath and refrigerate. The defatted soup will keep for days in the refrigerator and months in the freezer. The finer you chop the vegetables, the more flavor and color they will impart to the soup. Pre-roasting the bones gives the soup a deeper, more intense flavor. Never stir it during cooking to keep it clear.