Rosol (Polish Chicken Soup)

1. Add chicken to a large Dutch oven or stock pot
2. Cover with water
3. Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth
   2 1/2 hours
4. If your pot is big enough, add the vegetables and spices for the last hour of the cooking time
5. My Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the meat/bones for the full cooking time, then removed them, and cooked the vegetables and spices separately
6. Strain everything out of the broth
7. Bone the chicken, pulling the meat into large chunks
8. Slice the carrots
9. Return the chicken and carrots to the broth
10. Cook noodles according to package instructions if you’re using them
11. Add noodles to bowl and then top with hot soup

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.