Chicken soup
Instructions
The advice is to prefer the egg because it has a more delicate flavor than chicken and, perhaps, there is more likely that it is.
However, spellatela and remove the layer of fat below in order to obtain a lighter broth the same goes for the chicken.
In a large pot filled with water slightly salty dip vegetables and poultry.
Rather live flame bring to a boil, then reduce the heat so the broth sobbolla.
In fact cooking must last for at least 2 hours and, sometimes, it is necessary to skim.
When cooked strain the broth through a sieve mesh dense.
Allow to cool and place in refrigerator.
After a few hours removed from the remaining parts of solidified fat.
Chicken stock can be completed with dumplings or julienned vegetables or cut into strips thin pancakes.
Accompanying wines: wine Served only if the broth combined with other ingredients, becomes first course: Pinot Bianco DOC Lison Pramaggiore, Galestro Tuscan IGT, Gioia Del Colle Bianco DOC.
