Clear Chicken Soup (Consommé)

Instructions

• 1
  Preheat the oven to 220 °C.
• 2
  Remove the skin from the chicken carcasses and set it aside. Cut the carcasses into smaller pieces and place them on a baking tray. Put them in the oven and roast until golden brown.
• 3
  Dice the carrots, celery, and leek into approximately 0.5 cm cubes. Finely chop the onion and garlic.
• 4
  Rinse the chicken necks and wings thoroughly under cold running water and place them in a large pot along with the reserved skin and roasted carcasses. Pour in enough cold water to cover all ingredients and bring to a boil. Skim off any foam that forms on the surface. Add the peppercorns, salt, allspice, thyme, and bay leaf. Reduce the heat to low and simmer for 75 minutes.
• 5
  Add the chopped vegetables, onion, garlic, and fresh parsley. Bring to a boil again over medium heat, then reduce the heat to low, skim off any foam, and simmer for 45 minutes.
• 6
  Strain the prepared soup through a fine-mesh sieve and, if necessary, continue to simmer until it reduces to approximately 3 liters. After the soup has cooled, remove the fat from the surface.
• 7
  The soup can be used immediately or rapidly cooled in an ice bath for storage. After cooling, remove the layer of fat and store the soup in the refrigerator or freeze it in portions. Well-frozen soup lasts several months. Tip: The finer you chop the vegetables, the more color and flavor they will release into the soup. Always simmer the soup without a lid and never stir it to prevent it from becoming cloudy.