Roasted Chicken Rosół (Polish Broth)
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Source: https://recipheon.com/en/recipes/soups/roasted-chicken-rosol-polish-broth
About this recipe
Roasted chicken rosół is a Polish broth with a deeper aroma, made from roasted chicken carcasses, vegetables, and a charred onion. The roasted bones give the broth a more intense, lightly browned flavor, while carrots, parsley root, and celery root balance it with classic vegetable sweetness. The charred onion deepens the color and aroma without requiring many seasonings. This is a good way to use roasted chicken and prepare a clear, homemade soup with a distinctive character.
Ingredients
Servings: 8
2 roasted chicken carcasses
2 carrots
1 parsley root
a piece of celery root
1 charred onion
2 l water
1 teaspoon salt
1/2 teaspoon black pepper
Steps
Break the roasted chicken carcasses into smaller pieces, and rinse the vegetables, leaving them in larger pieces.
Place the roasted carcasses, carrots, parsley root, celery root, and charred onion in a large pot. Pour in 2 l water and bring just to a gentle simmer.
Cook the broth over low heat for 60–90 minutes, until the roasted carcasses have released their flavor and the charred onion and vegetables have deepened its aroma.
Remove the carcasses and large pieces of vegetables, then strain the broth through a fine-mesh sieve into a clean pot to remove bones and any remaining fragments. Add the salt and pepper, stir, and taste the broth.
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