The basis of many soups. I make the stock bouillon and freeze it in portions, so that I have a good basis for every soup, but you can also eat this soup as a really tasty chicken soup.
We only use organic products from grass-fed animals and organic vegetables. These contain more minerals than ‘conventional’ products, they are much healthier and have more taste.
Chicken bouillon ingredients:
5 or 6 liters of water (depending on the size of your pan)
1 soup chicken
3 large winter carrots
4 crushed cloves of garlic
peppercorns (about 10/15)
5 stalks of celery
piece of mace
1,5 tsp vadouvan herbs (you can easily leave it out)
1,5 tablespoon of Celtic sea salt
Preparation of chicken stock / bouillon:
Briefly fry the soup chicken in a large stockpot with grass-fed butter and sprinkle the chicken with Vadouvan herbs, if desired. Place another pan with water on the stove so that the water can warm up.
Add the coarsely chopped vegetables to the soup chicken and fry for about 5 minutes.
Then add the water and herbs. Bring this to the boil, reduce the heat and let it simmer gently for 6-8 hours. Season the soup with Celtic sea salt.
After this, you pick the meat from the chicken and add it back to the stock and the stock / bouillon is ready.
You can also freeze the broth in small portions, as it is very healthy to eat a little broth every day, especially if you are with child (expecting a child). The stock can also serve as a base for tasty soup.
If you want to make a chicken soup from the stock / bouillon, add 500 grams of soup vegetables to the chicken stock and bring it to the boil. (think of carrot, cauliflower, leek, celery, etc.)
Let this cook for about 45 minutes. Then the soup is ready and you can enjoy your delicious chicken soup. Mmmm!
1 Corinthians 10:31 Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
King James Bible 1611 ministries Netherlands
2 Timothy 2:15 Study to shew thyself approved unto God, a workman that needeth not to be ashamed, rightly dividing the word of truth.