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1
Wash the chicken and giblets under cold water. Put both into a large, tall pot and add water. If you do not like giblets, you can leave them out. I am a big fan and I would not want to miss the fantastic taste they are adding to the broth.
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2
Thoroughly clean the carrots and cut them into slices. Quarter the onions. You do not have to peel both vegetables, as the aromatic flavors hidden in those parts will even enrich the broth. However, you should cut off the skin of the celery root before chopping, preferably even generously. If you cannot find a whole root, use celery sticks. That works as well. Wash them under running water and chop roughly. Halve the leek lengthwise and rinse with cold water to remove the sand between the leaves. Remove the roots and cut the leek halves in thirds. Just as with the celery, there is a good substitute for leek: spring onions. Clean these by removing the outer leaf and roots. Subsequently, divide the spring onions into three. Peel the ginger, chop it roughly and add the vegetables, parsley, spices, salt and sugar to the chicken.
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3
Bring the broth slowly to a boil and simmer on medium flame for about 75 minutes. Remove the chicken and giblets, peel off the meat from the bones and use it for other dishes. You can eat the giblets as well and do not have to dispose them. I usually enjoy them right away, fresh from the pot and still warm.
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4
Pass the broth through a sieve and squeeze the vegetables with a spoon until all the liquid has dripped off. Pour it still hot into clean glasses and close each glass immediately. The glasses can be stored in the refrigerator for several days. It is also a good idea to fill the broth in plastic bags that close airtight. You can freeze the bags flat in the fridge as soon as the broth is cold. This way you save space and the broth is quickly defrost whenever you need it.
