Golden Chicken Bouillon Russian
Transport your taste buds to the heart of Russian comfort food with this luxurious Golden Chicken Bouillon. This recipe creates a rich, crystal-clear broth infused with deep flavors from bone-in chicken, earthy vegetables, and aromatic herbs like parsley and dill. A touch of turmeric adds its signature golden hue, elevating the dish to visual and culinary perfection. Simmering the ingredients low and slow ensures every drop is infused with warmth and complexity, while the final straining step leaves the broth beautifully clear. Serve it as a nourishing starter or pair with the tender, shredded chicken for a soul-soothing main dish. Ideal for chilly evenings or as a restorative meal, this bouillon is the ultimate blend of tradition and refinement.
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Recipe Information
Ingredients
- 1.5 kg Chicken (bone-in, skin-on)
- 2 medium Carrots
- 1 large Onions
- 2 stalks Celery stalks
- 4 cloves Garlic cloves
- 2 leaves Bay leaves
- 12 pieces Black peppercorns
- 1 bunch Parsley (stems and leaves separated)
- 1 small bunch Dill (optional)
- 0.5 tsp Turmeric (for color)
- 1.5 tbsp Kosher salt
- 3 liters Cold water
Instructions
1. Start by thoroughly rinsing the chicken under cold water. Remove any excess fat or impurities but keep the skin and bones intact for flavor.
2. Place the chicken in a large stockpot and pour in 3 liters of cold water, ensuring the chicken is fully submerged.
3. Bring the water to a gentle boil over medium heat. Skim off any foam or scum that forms on the surface to keep the broth clear.
4. While the chicken simmers, peel and roughly chop the carrots, onion, and celery into large chunks. Crush the garlic cloves with the side of a knife but leave them unpeeled for added aroma.
5. Once the broth has been skimmed, add the chopped vegetables, garlic, bay leaves, and black peppercorns to the pot.
6. Tie the parsley stems together with kitchen twine and add them along with the optional dill for a burst of fresh herbaceous flavor.
7. Stir in the turmeric for a golden hue and season the broth with salt. Adjust seasoning later as needed.
8. Reduce the heat to low and let the bouillon simmer gently, uncovered, for about 1.5 to 2 hours. During this time, the chicken will become tender and the flavors will meld beautifully.
9. After cooking, carefully remove the chicken and set it aside to cool. Strain the bouillon through a fine-mesh sieve into a clean pot or container to remove solids, leaving behind a clear, golden broth.
10. Taste the broth and adjust the salt if necessary. Discard the parsley stems, bay leaves, and other cooked aromatics.
11. Shred the cooled chicken into bite-sized pieces, discarding the skin and bones if desired. Serve the bouillon hot with chicken pieces and a sprinkle of parsley leaves for garnish.
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.0 g | 292% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 4118 mg | 179% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 20.3 g | ||
| Protein | 282.2 g | 564% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 794 mg | 61% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 5316 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
