Clear Chicken Broth

01. January 2016

Duromatic: For 2 litres

Preparation time: 20 minutes
Cooking time: 80 minutes


  • 1.2 kg chicken wings
  • 2 litres water
  • 150 g carrots, peeled
  • 150 g celeriac, peeled
  • 100 g leek, trimmed
  • 100 g onions, peeled
  • 1 clove of garlic with skin
  • 2 g thyme, fresh
  • 5 g parsley, smooth-leaved
  • 2 g peppercorns, black
  • 1 bay leaf
  • 5 g salt

Preparatory work

  • Cut the carrots, leek, onion and celeriac into approx. 2 cm cubes
  • Wash the parsley
  • Place the chicken wings into simmering water, bring to the boil, then pour the water away, rinse/blanche the chicken wings first of all with hot, and then with cold, water.


Place the blanched chicken wings into the Duromatic pan with 2 litres of cold water, bring to boiling point and skim off the foam. Add the cubed vegetables, clove of garlic, peppercorns, bay leaf and salt.
Close the lid and continue to heat until the second ring appears. From this moment cook for 60 minutes on constant heat on ring two.

At the end of the cooking period take the Duromatic from the hob and only open once the pressure has completely reduced.

Open the pan, add herbs and allow to draw just over boiling point for 10 minutes.

Pass the chicken broth through a cloth strainer or kitchen towel, and season to taste with freshly ground salt and pepper. Remove the fat with kitchen towel or allow the broth to cool down over night in order to then remove the layer of fat.

Variations on the clear chicken broth:
  • Make with ginger
  • Allow to draw with lemon balm
  • Make with dried porcini mushrooms


Marinate chicken wings whilst warm, allow to cool and then heat up in a hot oven, turning occasionally, until golden brown.

Rudolf Lehmann

Clear Chicken Broth

* incl. VAT, plus shipping