In the Czech kitchen: Comforting soups start with a rich, golden broth

Use half-and-half rib and knuckle bones, cut into pieces about 10 cm in size. Roast them on a baking tray before cooking. Just half an hour in an oven preheated to 250°C.
Put the bones in cold water! Transfer them to the pot without the loosened fat and protein. Also make sure to collect the clotted protein, fat and dirt continuously as your broth bubbles.
Dry roast the spices in a pan before cooking. It should start to crackle; only then will it open up and release more flavor. Petr Benda uses allspice, pepper and bay leaf.
Do not peel the vegetables! Just clean it and cut off the roots if necessary. At Lokal, carrots, parsley, celery, onions and garlic will do.
Chop down all vegetables by at least three diagonal cuts.
Add vegetables as soon as the meat and water starts to boil. This will cool the contents of the pot and then just let the broth draw just below the boiling point. The soup should no longer bubble at this point.
Ideally, cook the broth overnight, up to ten hours.
And the ratios? For 3 litres of stock, put about 1 kg of bones and 400 g of vegetables.

1.Preheat the oven to 180-200 °C. Place the tail and minced meat in a roasting tin and brown for about 25 minutes.
2.Place the root vegetables and onion in a saucepan and fry briefly in a little oil.
3.Add the browned meat to the vegetables. Pour in the finished chicken stock so that everything is submerged.
4.Slowly simmer the broth over a low heat overnight.
5.Strain through a fine colander lined with a tea towel (this is the only way to get a clear clear broth).
6.Reduce the broth by half as needed and to taste. This will give it a distinctive flavor and dark color.

1.Chop all the vegetables and dry them in the oven over low heat.
2.Put the bones in a pot and cover with water up to the rim. Heat slowly over low heat. The water must not boil. As soon as small bubbles start to appear, turn the heat down to low. Do not collect the foam.
3.Add the chicken legs and spices. Season lightly with salt. Let the broth simmer on low heat overnight.
4.The next morning, collect the excess fat and save it for later. If a lot of water has boiled off during the night, top it up. Add the dried vegetables and leave to simmer another day and night.
5.In the morning, strain the finished stock through a cloth. Add salt to taste. You can also add the fat left over from the first day of cooking.
6.Serve with a poached egg, noodles or vegetables.