In the kitchen with MyTrela

Chicken and vegetable broth served with sauerkraut

Broth cooks with a weighed thigh with bone and skin and a beef bone. The cooked thigh is served separately with sauerkraut and olive oil.

1 serving

Chicken and vegetable broth served with sauerkraut — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredients cover the entire recipe for 1 serving. The 150 g thigh refers to a raw piece with bone and skin, and the 120 g beef bone is solely for stock. We do not state an edible yield. This version uses 800 g of weighed water for the broth.

  • Chicken thigh150 g150 g raw thigh with bone and skin before boiling; this is not a statement of edible yield.
  • Beef bone120 g120 g bone before boiling, solely for stock; it is not part of the edible serving.
  • Carrot120 g120 g after peeling.
  • Parsley root80 g80 g after peeling.
  • Celery45 g45 g after cleaning.
  • Leek50 g50 g after cleaning.
  • Onion70 g70 g after peeling.
  • Parsley leaves12 g
  • Bay leaf2 g
  • Allspice2 g
  • Salt1 g
  • Black pepper1 g
  • Apple cider vinegar10 g
  • Sauerkraut110 g110 g cabbage after draining, without adding the juice.
  • Olive oil10 gAll 10 g separately measured olive oil for the sauerkraut.
  • Water800 gA new explicit amount for this original version, as described in the preparation; it is not a reconstruction of the historical liquid amount.

Preparation

  1. Weigh 150 g raw thigh with bone and skin and 120 g beef bone for stock. Peel carrot, parsley root and onion and clean celery and leek. Weigh their prepared portions and cut into pieces that fit a small pot.
  2. Put thigh, bone, vegetables, all parsley, bay leaf and allspice in the pot. Pour in all 800 g weighed water. Bring to the boil, then simmer gently under a well-fitting lid until meat and vegetables are tender. Check the thickest part of the thigh near the bone without touching it with the thermometer: meat must reach at least 74°C.
  3. Remove beef bone, bay leaf and allspice; do not serve them for eating. Season broth with the full weighed portions of salt, pepper and apple cider vinegar. Keep cooked vegetables for serving in the broth.
  4. Weigh 110 g drained sauerkraut and combine with all the separately weighed 10 g olive oil. Serve broth with vegetables and the entire cooked thigh separately beside the cabbage. Separate meat from the inedible bone when eating; do not count the bone's weight as a meat portion.

Preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined ingredient weighing and preparation stages and liquid amounts, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.