Chicken bouillon

If we are to learn a rational economy, then to the end. Nothing should be lost. So we use the bones from the cut chicken to make the broth. We will leave part of the broth for lunch on January 1, it will be very useful, and part of it will be used to prepare a festive aspic.

Ingredients

• chicken carcass
• 1 onion
• 1 carrot
• 1 celery stalk
• 3 peas of black and allspice
• salt

Directions

1. Put all bones with leftover meat and wings into a saucepan, pour 1 liter of water, bring to a boil and remove the foam.
2. Add the onion, carrots and celery stalks fried in a pan and simmer for 2 tsp.
3. In 15 min. before cooking, add black and allspice peas and salt. Remove the bones from the broth and remove any remaining meat (set aside for salad). Strain the broth. Serve on January 1st with patties.