Adding rosemary: The unexpected twist to traditional broth

Chicken broth is a classic dish that is a staple on the tables in many households. Traditionally, it is enriched with parsley, lovage, and other herbs. However, one green addition can completely change the taste of the broth—rosemary. In this article, you will learn how to add rosemary to your broth to enhance its flavour and give it a unique aroma.

Rosemary is an herb with an intense, somewhat piney aroma that blends perfectly with bold dishes. Adding rosemary to the broth introduces a new, unexpected taste that will surely surprise your guests. Rosemary is also rich in antioxidants and has antibacterial properties, making it not only a tasty but also a healthy addition to the soup.

It's worth following the appropriate proportions to achieve the desired effect and classic taste of the broth. Just as too many carrots can make the broth too sweet, too much rosemary can make it unlike the version loved by almost everyone.

Ingredients:

• Chicken (preferably free-range, weighing about 1.4 kg) or a mix of chicken and beef,
• 2-3 carrots
• 1 parsley root
• piece of celery root
• leek (white part)
• 1 onion
• 2 cloves of garlic
• 2 bay leaves
• 5 allspice berries
• 10 black peppercorns
• salt to taste
• 2-3 sprigs of rosemary
• parsley leaves (for garnish)

Contrary to appearances, preparing broth with rosemary is just as simple as preparing the traditional version of this soup. Here is the step-by-step recipe.

1. Preparing the ingredients: Wash the chicken thoroughly and divide it into parts. For a deeper flavour, you can also use beef pieces. Peel and cut the vegetables into smaller pieces. Cut the onion in half and char it over a flame or in a dry pan until it turns dark brown.
2. Cooking the broth: In a large pot, place the chicken (and beef if using), cover with cold water so that the meat is completely submerged. Bring to a boil, then reduce the heat and skim off the foam that forms on the surface. Add the carrots, parsley root, celery, leek, onion, garlic, bay leaves, allspice, peppercorns, salt, and rosemary sprigs. Simmer on very low heat for about 3-4 hours. It is essential that the broth only gently simmers, not boils.
3. Serving: After cooking, strain the broth through a sieve to make it clear. The meat and vegetables can be used as an addition to the broth or for other dishes. Serve the broth hot, sprinkled with chopped parsley leaves.

Adding rosemary to the broth is a simple way to enhance the flavour of this traditional soup. Rosemary gives the soup a unique aroma and depth, making it even more delicious. Try this recipe and see how easy it is to change the taste of classic broth by introducing one unexpected ingredient. Your family and guests will surely be delighted!