Chicken broth with Vegetable Recipes with homemade noodles and meat dumplings

Last Updated on July 28, 2024

Recipe by chef Lukáš Holý from the brewery restaurant OSSEGG. Try the chicken broth as prepared in the famous Prague restaurant. You can prepare it at home, or go not only to the OSSEGG restaurant for a great broth.

Ingredients:

For 3 liters of broth: about 4 liters of cold water 1 kg of chicken skeletons (called. 500 g of skinless chicken necks 200 g carrots 100 g leeks (white part only) 100 g of celery 8 pcs of black peppercorns 3 pcs larger sprigs of thyme 2 pcs flat-leaf parsley stems 2 pcs allspice sprigs 2 pcs garlic cloves 1 pcs medium onion 1 pc clove of chives 1 pc bean leaf 1 teaspoon salt Mass Dumplings (4-6 servings): 200 g chilled skinless chicken breast 200 g chilled cream min 31% 2 tbsp freshly chopped herbs (thyme, rosemary, chives) 1 tablespoon salt 1 teaspoon salt 1 piece of grated garlic 2 l of water A pinch of ground nutmeg Vegetable stock: 1 piece parsley (root) 1 piece smaller celery 1 pc carrots Homemade noodles: 140 g of coarse flour + for sprinkling 1 pc of egg 1/2 shell of water

Procedure:

Broth stock procedure:

Heat the oven to 220°C. Chop the skeletons into smaller pieces, rinse them thoroughly under running water and drain. Place them on a baking tray, put them in the oven for 10 minutes, then turn the skeletons over and bake for a further 10 minutes until golden. Remove from the oven. Rinse the necks and wings thoroughly under cold running water. Place them and the roasted skeletons in a large pot and add enough cold water to cover everything and bring to the boil over high heat. Turn the heat down to low and use a ladle to remove any foam that begins to form on the surface. Once the foam has stopped forming, add all the spices. Cook on the lowest heat for 75 minutes.

In the meantime, thoroughly wash, dry and cut the carrots and celery into 0.5 cm cubes. Wash the leek thoroughly under running water, dry and cut into pieces 0,5 cm thick. Peel and finely chop the onion. Peel the garlic and cut into quarters.

After 75 minutes of boiling, add the chopped Vegetable Recipes, onion, garlic, flat-leaf parsley and chives to the broth. Bring to a boil over medium heat. Turn the heat down to low again, remove the foam and cook uncovered for a further 45 minutes.

Strain the hot stock through a fine strainer and bring to a boil to a quantity of 3 litres.

Mass dumplings – procedure:

Cut the meat into smaller pieces and mix together with the cream, a teaspoon of salt, garlic and nutmeg until smooth. Stir in the chopped herbs and place in the fridge for 20 minutes.

Bring 2 litres of water to the boil along with a tablespoon of salt and use a teaspoon to scoop out dumplings from the finished dough, they can also be shaped in your hand into your preferred shape. Always put enough dumplings in the water so that the water is still boiling and the dumplings are in a single layer. Boil them for 1½ minutes.

Then place them in a bowl of cold water for 1 minute and set aside in a bowl to cool, brush with melted butter or oil.

Noodle procedure:

Place the flour on a work surface, dig a well in it, crack the egg into it, add the water and mix everything with a fork into a thicker dough, which you work thoroughly with your hands. This will form a soft but firm and non-sticky dough.

Roll out the dough into a thin sheet about 1-1.5 millimeters and put it under a towel to dry, so that it is easier to cut and does not stick to the knife. Then cut 4 cm wide strips from the sheet, stack them on top of each other and cut off 1 millimetre wide noodles.

Leave the noodles in a dry warm place to dry. Boil the dried noodles in salted water (about two minutes), strain, cool in cold water and add to the soup.

Vegetable Recipes for broth – procedure:

Scrape the carrots, celery and parsley and wash thoroughly under running water. Scrape into thin slices with a scraper. Place these slices in about 5 layers on top of each other and slice into thin noodles. If they are too long, cut them in half.

You can sauté them briefly in the pan or simmer them briefly in the broth, about 5 minutes if you prefer the Vegetable Recipes to be more tender to the bite.

Recommendation:

Chef Lukáš Holý’s tips:

The dough for the dumplings can be passed through a fine sieve, it will be softer. The dumpling dough can be pressed through a sieve into boiling water to make gnocchi.

Use the broth immediately, or chill in an ice bath as quickly as possible.
After chilling, skim the fat off the broth and you can put the broth in the fridge or you can freeze it in batches. A well-frozen broth will keep in the freezer for several months.

The finer you cut the Vegetable Recipes, the more they add color and flavor to the broth.
Roast chicken skeletons in the oven to give the broth its color and flavor.
Do not roast skins and trimmings in the oven. The broth may taste bitter.
If you want the broth thicker, simply boil/reduce some of it in the pot. On the other hand, if you need a weaker broth, cut everything into larger pieces. Follow the same procedure.

Always cook the broth without a lid and NEVER stir the broth. It will become cloudy and a lot of flavor will remain in the strainer when strained.

A lot of collagen and flavor will still remain in the meat and bones after two hours.

Cover everything with cold water again, bring to a gentle boil as with the first broth and cook for another 2 hours. This will give you a second broth. Although it won’t be as strong as the first broth, you may find it useful in sauces, etc.

To use the broth as a neutral ingredient for many dishes, you must hardly salt it. The smallest levelled teaspoon for the whole amount of broth is plenty. Rather, add salt to the final dish of which the broth is a part.

Brewer’s Tip:

We recommend our Athanasius 10 beer with our broth for its subtle hop aroma, medium body and higher bite that pairs well with it.

Note:

You can also taste our delicious broth and beer in the brewery restaurant OSSEGG, Římská 45, Prague 2, Vinohrady. More info at Praha.ossegg.com!