ROSÓŁ – Polish Chicken Bone Soup

ROSÓŁ

The health benefits of using as many bones in a soup recipe are incredible. This recipe is not only delicious, it is handed down through 3 generations of my Polish family. I used my Babci’s 3 gallon stock pot for this soup in order to freeze and save the soup for other recipes.

Using the carcass of a picked-at roasted chicken gives this nutritious soup a complex flavorful broth. Great served with Lane Kluski. Za Twoje zdrowie!

Polish Chicken Bone Soup

Time: 6-8 hours
Difficulty: easy
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A traditional Polish Soup that is nutritional and delicious.

by Gourmetmarichef

Ingredients

1 roasted chicken carcass cut in half
1 package of gizzards
2 chicken thighs
2 medium onions, peeled, and cut in wedges
4 cloves of garlic
5 washed, peeled and trimmed carrots
1 wedge of cabbage
4 stalks of celery
1 thoroughly washed and peeled parsnip
3 bay leaves
15 peppercorns
a few sprigs of fresh parsley or 1 tsp. dried parsley
a few shakes of dried thyme
1½ tbsp. salt (adjust to your taste)
2 gallon of water
4 tbsp. olive oil

Directions

In the bottom of a large stock pot, place the olive oil, chicken carcass, gizzards, onions and garlic and turn on medium heat to start a gently browning.
After a few minutes of turning the chicken on all sides, add in the water.
Bring the soup to a boil then lower the heat. Simmer on low for 2 hours. Skim off any foam that comes to the top of the pot.
Cover and simmer a few more hours on low, then add in all the vegetables and seasonings.
Continue simmering on low for another hour, total time should be 6-8 hours or even more if you have the time.
Strain the broth into another pot, and pull the chicken meat off the bones placing on the side.
In a separate pot, cook noodles or pastina of choice, or use my authentic homemade poured kluski recipe, Lane Kluski
Serve with the with the pastina, and meat, garnish with fresh torn parsley. Freeze the remaining soup by ladling into large freezer-safe containers for future recipes.