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Rabbit broth

4 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

  • 1 rabbit
  • 80 g peeled carrots
  • 5 whole black peppercorns
  • 2 sprigs of thyme
  • 1 medium celery stalk
  • 1 bay leaf
  • 1 sprig of flat-leaf parsley
  • pinch of salt

INSTRUCTIONS

  • 1
    Debone the rabbit and use the meat for another recipe. Thoroughly rinse the bones and trimmings under cold water to wash away small impurities that would cloud the broth. Place them in a pot and pour in 1.5 l of cold water. Bring to a boil, reduce heat to minimum, and skim off any foam that forms on the surface. Once no more foam forms, add the spices and thyme. Cook uncovered over very low heat for 75 minutes.
  • 2
    Cut the vegetables into 1 cm cubes. Add them to the broth and cook for another 45 minutes. Strain the broth, reduce it to one liter, and let it cool.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef

INGREDIENTS