Jaki Jest Najlepszy Rosół? - Foxx Gotuje

Ingredients

• 1.5 kg Whole Chicken (cut into pieces, skin on)
• 1 kg Beef Shank (Szponder) (bone‑in, trimmed)
• 2 Carrots (peeled, cut into 2‑cm chunks)
• 2 Celery Stalks (cut into 2‑cm pieces)
• 1 Parsley Root (peeled, cut into chunks)
• 1 Leek (white part only, cleaned and sliced)
• 1 Onion (large, quartered, roasted separately)
• 1 Beet (small, peeled, quartered (optional for color))
• 1 Green Apple (Renette or Granny Smith) (cored and sliced thin)
• 2 Tbsp Granulated Sugar (for caramel)
• 1 Tbsp Dark Soy Sauce (adds umami and depth)
• 5 sprigs Lovage (Lubczyk) (fresh, added near end)
• 1 bunch Fresh Parsley (stems and leaves, added near end)
• 10 Black Peppercorns (whole, toasted in dry pan)
• 2 Bay Leaves
• 5 Allspice Berries (optional, for subtle warmth)
• 2 Egg Whites (for clarifying, whisked with a splash of cold water)
• 4 L Cold Water (use cold, filtered water)
• to taste Salt (add at the end of cooking)

Instructions

1. Roast the Meat

   Preheat the oven to 220 °C. Place chicken pieces and the beef shank on a roasting pan, drizzle with a little oil, and roast until golden brown, turning once, about 45 minutes.

   Time: PT45M

   Temperature: 220°C

2. Prepare Vegetables & Apple

   While the meat roasts, peel and cut carrots, celery, parsley root, and beet into 2‑cm chunks. Slice the leek, quarter the onion (reserve for roasting), and thinly slice the apple.

   Time: PT15M

3. Make Caramel

   In a small saucepan, melt 2 Tbsp granulated sugar over medium heat until it turns amber, then carefully add a splash of water and stir to form a smooth caramel. Set aside.

   Time: PT10M

4. Start the Broth

   Transfer the roasted chicken and beef shank to the large stockpot. Add 4 L cold water, bring to a gentle simmer over medium heat, and skim off any foam that rises.

   Time: PT10M

5. Add Base Vegetables & Aromatics

   Add the raw carrots, celery, parsley root, leek, beet, and the roasted onion quarters. Also add bay leaves, allspice berries, and whole peppercorns. Do NOT add salt yet. Keep the pot at a low simmer (just a few bubbles) for 3 hours, partially covered.

   Time: PT3H

6. Finish with Fresh Herbs & Flavor Boosters

   Thirty minutes before the end of simmering, add the lovage sprigs, fresh parsley bunch, sliced apple, the prepared caramel, and dark soy sauce. Continue to simmer gently.

   Time: PT30M

7. Remove Solids

   Using a slotted spoon, lift out the meat and vegetables. Set the meat aside for another use (e.g., shredded chicken for soup) and discard the vegetables.

   Time: PT10M

8. Clarify the Broth

   Whisk 2 egg whites with a splash of cold water in a mixing bowl. Reduce the broth temperature to about 85 °C, then slowly stir in the egg‑white mixture. Keep the broth at 85‑90 °C for 10 minutes without boiling; the egg whites will coagulate and trap impurities.

   Time: PT15M

   Temperature: 85°C

9. Strain the Clear Broth

   Line a fine mesh sieve with cheesecloth or a coffee filter and pour the broth through into a clean pot. Discard the solidified egg‑white mass.

   Time: PT15M

10. Cool and Degrease

    Cool the strained broth quickly in an ice bath, then refrigerate. Once cold, a solid layer of fat will form on top; skim it off before serving.

    Time: PT20M

11. Serve

    Re‑heat the clarified broth, taste and adjust salt if needed. Serve hot with Orzo pasta or thin egg noodles, garnished with a sprinkle of fresh parsley.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

15 g

Carbohydrates

5 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole Chicken: Turkey pieces, Cornish hen
• Instead of Beef Shank (Szponder): Oxtail, Beef short ribs
• Instead of Carrots: Parsnips
• Instead of Celery Stalks: Celery root
• Instead of Parsley Root: Parsnip
• Instead of Leek: Green onion
• Instead of Onion: Shallot
• Instead of Beet: Red wine for color
• Instead of Green Apple (Renette or Granny Smith): Pear
• Instead of Granulated Sugar: Brown sugar
• Instead of Dark Soy Sauce: Tamari, Coconut aminos
• Instead of Lovage (Lubczyk): Celery leaves
• Instead of Fresh Parsley: Cilantro (different flavor)
• Instead of Black Peppercorns: White peppercorns
• Instead of Bay Leaves: Dried thyme
• Instead of Allspice Berries: Ground allspice (use less)
• Instead of Egg Whites: Aquafaba (vegan)
• Instead of Salt: Sea salt

Equipment Needed

• Large Stockpot (6‑8 L)
• Roasting Pan
• Oven
• Fine Mesh Sieve
• Cheesecloth or Coffee Filter
• Knife
• Cutting Board
• Small Saucepan
• Whisk
• Mixing Bowl
• Ladle
• Instant‑Read Thermometer

Critical Steps — Do Not Skip

• Roasting the chicken and beef shank to develop flavor and color.
• Maintaining a low simmer (85‑90 °C) throughout the cooking period.
• Clarifying with egg whites at the correct temperature.

Chef Tips from the Video

• Toast the peppercorns in a dry pan for 1‑2 minutes before adding to the broth for extra aroma.
• If you cannot find lovage, use a combination of celery leaves and a small amount of fennel fronds.
• For a subtle citrus note, add a strip of bio‑orange peel during the last 15 minutes of simmering.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3‑4 days.

Freezer: Freeze in portion‑size bags for up to 2 months.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• The broth can be made a day ahead; chill, skim fat, and reheat before serving.
• Portions freeze well; label with date.
• If you plan to store without vegetables, keep the broth plain for a longer shelf life.

Frequently Asked Questions