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–+ servings

Polish Rosół Chicken, Shredded from Broth

Poland's essential chicken broth, with the meat pulled and served alongside its own rich stock.
Print Recipe
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Course: Main Course
Cuisine: Polish
Servings: 6 servings
Calories: 260kcal

Ingredients

  • 1 whole chicken about 4 lbs, or 3 lbs bone-in thighs
  • 10 cups cold water
  • 2 carrots roughly chopped
  • 1 parsnip roughly chopped
  • 1 leek roughly chopped
  • 1 onion halved and charred lightly
  • 3 bay leaves
  • 8 black peppercorns
  • Salt to taste
  • 2 tbsp chopped parsley

Instructions

  • Place chicken in a large pot and cover with cold water.
  • Bring slowly to a simmer over medium heat, skimming off any foam that rises to the top.
  • Add carrots, parsnip, leek, charred onion, bay leaves, and peppercorns.
  • Simmer gently, uncovered, for 1 hour 30 minutes to 2 hours, until the chicken is very tender.
  • Remove chicken, cool slightly, and shred the meat, discarding skin and bones.
  • Strain the broth, season with salt, and return the shredded chicken to the pot to warm through.
  • Ladle into bowls and top with fresh parsley.

Nutrition

Serving: 1serving | Calories: 260kcal | Protein: 30g | Fat: 13g | Fiber: 1g
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