Golden Clear Chicken Soup - Rosół Style

Prep time: 20 min | Cook time: Low & Slow (3 hrs) | Servings: 6

This comforting, crystal-clear broth captures the soul of traditional Polish Rosół. By simmering whole chicken with charred aromatics, we achieve a deep, "secret" golden hue and a warming richness without the need for noodles.

• Ingredients

  Main Component

  • 1.5 kg (3.3 lbs) Whole chicken, cleaned and excess fat trimmed.

  • 3 L (12.5 cups) Cold filtered water.

  • 300g (10.5 oz) Carrots, peeled and sliced into thick rounds.

  • 150g (5.3 oz) Parsnip or parsley root, peeled and halved.

  • 100g (3.5 oz) Celery root (celeriac), peeled and cubed.

  • 1 large Yellow onion, skin on, charred over a flame or dry pan.

  • 2 cloves Garlic, smashed.

  Aromatics & Seasoning

  • 15g (1 tbsp) Sea salt, plus more to taste.

  • 5 Whole black peppercorns.

  • 2 Whole allspice berries.

  • 1 Bay leaf.

  • 1 small bunch Fresh lovage or celery leaves.

  Garnish

  • 30g (1/4 cup) Fresh flat-leaf parsley, finely chopped.

  • Reserved Cooked carrot rounds from the broth.

• Instructions

  1. Place 1.5 kg (3.3 lbs) chicken in a large pot and cover with 3 L (12.5 cups) cold water.

  2. Bring to a very slow simmer over medium-low heat; do not let it boil.

  3. Skim and discard any gray foam (impurities) that rises to the surface for a clear finish.

  4. Add charred onion, garlic, peppercorns, allspice, and bay leaf to the pot.

  5. Add 300g (10.5 oz) carrots, 150g (5.3 oz) parsnip, and 100g (3.5 oz) celery root.

  6. Submerge the lovage or celery leaves and add 15g (1 tbsp) salt.

  7. Simmer uncovered on the lowest heat for 2.5 to 3 hours until the liquid is golden.

  8. Remove chicken and vegetables. Strain broth through a fine-mesh sieve or cheesecloth into a saucepan.

  9. Shred the chicken meat, discarding bones and skin, and set aside.

  10. Return the shredded meat and cooked vegetables to the clear broth.

  11. Adjust seasoning with salt to taste and heat through gently.

  12. Ladle into bowls and top generously with 30g (1/4 cup) chopped parsley.