Rosół (Polish Chicken Broth with Root Vegetables)

• 1 medium Whole chicken, giblets removed
• 2 medium Carrot
• 1 medium Parsley root
• 1 small Celeriac
• 1 medium Leek
• 2 Bay leaves
• 6 Allspice berries
• 12 Black peppercorns
• 2.5 liters Water, cold
• 2 tsp Fine sea salt

1. Rinse the chicken and place it in a stockpot. Add the cold water and fine sea salt, then set over medium heat and bring just to a gentle simmer.
2. As the broth warms, skim off any foam that rises to the surface. Keep the heat low so the broth barely trembles; a quiet simmer keeps it clear.
3. Peel the carrots, parsley root and celeriac, then cut them into large chunks. Trim and wash the leek well, then cut into large pieces.
4. Add the carrot, parsley root, celeriac and leek to the pot, then add the bay leaves, allspice berries and black peppercorns. Return to the gentlest simmer.
5. Simmer very gently for 2 hours, skimming occasionally, until the broth is golden and the chicken is tender. Avoid boiling, which can make the broth cloudy.
6. Lift out the chicken and vegetables, then strain the broth through a colander into a clean pot or bowl. Taste and adjust with a little more fine sea salt if needed, then serve hot.

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