Rosół drobiowy

Poultry broth a clear soup cooked with vegetable and meat stock, it can be made of poultry (chicken, ducks, geese), beef, lamb or a mixture of meats. Depending on the region, it is served with pasta, dumplings or even potatoes. Because of the long preparation time and the quality of ingredients needed, broth used to be served in Poland only on special occasions. It was served during Sunday family lunches or at wedding receptions. Broth was believed to have warming and immune-strengthening properties, so it was an obligatory meal for the ill and the weak. One of the finest versions of this soup is an old Polish broth made of partridge, pigeon, den, fallow deer and roe deer.

Small chicken (offal removed)
4l (4quarters) water
4-5 large carrots, peeled and cut into chunks
3-4 parsley roots, peeled and cut into chunks
2 medium celeriac, peeled and cut into chunks
2 medium onions, peeled and cut into chunks
½ tbsp allspice
1 tsp black peppercorns
4-5 bay leaves
1 bunch of parsley leaves

Pour boiling water over the chicken. Put the chicken in a pot filled with cold water. Bring to a boil. Remove scum. Season with salt. Boil the stock for 30 minutes. Add peeled vegetables cut into chunks, parsley root, celeriac and onion. Season with pepper, allspice and bay leaves. Cover, reduce heat to low and simmer for go-120 minutes. Serve with chopped parsley leaves.

You can drink plain and skimmed broth. It is a perfect base for many dishes, especially soups and sauces. It is also served with small wheat noodles, cooked meat and vegetables.