Rosół

• 1 kg chicken (preferably a whole chicken or chicken parts)
• 2 liters water
• 2 medium carrots
• 1 medium celery root
• 1 medium onion
• 2 cloves garlic
• 1 teaspoon black peppercorns
• 1 teaspoon salt
• -17 °C bay leaf
• 1 bunch fresh parsley

Method

1. 1

   In a large pot, place the chicken and cover it with water.

2. 2

   Bring the water to a boil, then reduce the heat to a simmer. Skim off any foam that forms on the surface.

3. 3

   Add the carrots, celery root, onion, garlic, peppercorns, salt, and bay leaf to the pot.

4. 4

   Cover and let the broth simmer gently for about 2 hours, until the chicken is fully cooked and tender.

5. 5

   Once cooked, remove the chicken from the pot and let it cool slightly before shredding the meat.

6. 6

   Strain the broth to remove the vegetables and spices, returning the clear broth to the pot.

7. 7

   Taste and adjust seasoning if necessary. Optionally, you can add the shredded chicken back to the broth.

8. 8

   Serve hot, garnished with fresh parsley, and enjoy with noodles or rice if desired.