Hen for broth
Hen broth is a symbol of Polish culinary tradition
and a recognizable taste of our national culture.
Hen broth is a symbol of Polish culinary tradition
and a recognizable taste of our national culture.
It's an absolute classic among soups. Many Poles simply cannot imagine Sunday dinner without this golden vegetable and meat stock.
The tradition of cooking broth also brings back memories from my family home. This dish was served at our table every Sunday, not only for dinner, but also for breakfast and supper.
In my family, the preparation of the soup was a true Sunday ritual. My mother used to wake up at dawn to start preparations. In addition, it was a mandatory and effective remedy for common illnesses. It was widely believed that eating this soup offered the most effective way to recovery.
Broth (made of hen) with noodles is also my kids’ favorite soup . We start the soup-cooking ceremony on Saturday. True to our family tradition, we cook the meat with allspice and bay leaf, then after an hour we add root vegetables and next, after another hour, burnt onion and leek. We also add a clove of garlic, parsley and celery leaves.
Our broth finally ends up as tomato soup on Monday, which is prepared on the basis of our weekend meat and vegetable stock.
Thanks to the broth we have started our own, unique family tradition.
My wife prefers pure poultry broth, while I prefer to mix hen meat and beef. After the stock is ready, we remove the vegetables. Then we cut the carrots into slices and add them to a serving of the soup in a bowl. Of course, hen soup is best served with home-made noodles, but store-bought five-egg noodles also work great.
The most important thing we try to remember: good homemade hen soup takes time and must simmer for a very long time.
If you want it to taste like mom’s soup, you have to remember to add hen meat!!!!!
It is the best raw material for the queen of Polish soups.
So, get to work!
Rafał Kaczor
„Here the Tribune, quite done, with his staff gave a sign, And the house-servants entered in pairs, in good line, And began serving: 'barszcz' soup, called 'royal', to start, Or the old-Polish clear broth, prepared with great art, Into which, by a secret old recipe, threw The Tribune a gold coin and of pearls not a few. (Such a broth the blood purges, improving one's health)(1)”
A.Mickiewicz „ Pan Tadeusz”
traditional butcher shops,
hotels and restaurants,
manufacturers of poultry stocks and extracts.
chilled heavy hen