Rosół Pieczony (Roasted Polish Chicken Soup)
Classic Polish Sunday rosół with a twist: the whole chicken and vegetables are roasted first for a deeper, richer golden broth.
Ingredients
- 4 pounds whole chicken cut into pieces or spatchcocked (keep the backbone, neck and wing tips)
- 4 carrots peeled
- 3 celery ribs
- 1 leek cleaned and halved
- 2 yellow onions halved, skin on
- 1 head garlic top sliced off
- 1 tablespoon neutral oil
- 2 teaspoons kosher salt plus more to taste
- 2 cups hot water for deglazing
- 3.5 liters cold water
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 cup parsley sprigs plus a few lovage leaves, optional
- 12 ounces thin egg noodles nitki
- 2 tablespoons fresh parsley chopped
- Cracked black pepper to finish
Instructions
- Prep and season: Heat the oven to 425°F. Pat the chicken dry. Arrange the chicken pieces and backbone, carrots, celery, leek, onions (cut side down) and garlic on a large sheet pan. Toss with the oil and salt.
- Roast: Roast at 425°F for 45 to 50 minutes, until the chicken skin and vegetables are deeply golden brown. The chicken does not need to be cooked through, since it finishes in the pot.
- Deglaze the pan: Transfer everything to a large stockpot. Pour the hot water onto the hot sheet pan and scrape up all the browned bits, then pour it into the pot.
- Add water and aromatics: Add the cold water, bay leaves, peppercorns and parsley (and lovage, if using). Bring slowly to a bare simmer, never a rolling boil, so the broth stays clear. Skim off any foam.
- Simmer and pull the meat: Simmer uncovered on low. After about 90 minutes, lift out the chicken, pull the meat off the bones and set it aside. Return the bones to the pot.
- Finish simmering: Keep simmering on low for about 1 more hour, until the broth is rich and deep gold.
- Strain and season: Strain the broth through a fine-mesh sieve. Season with salt to taste. Slice the carrots into coins and shred the reserved chicken.
- Cook the noodles: Cook the noodles separately in salted water according to the package directions, then drain. Cooking them separately keeps the broth clear.
- Serve: Build each bowl with noodles, carrot coins and shredded chicken. Ladle the hot broth over the top. Finish with fresh dill and cracked black pepper.
Notes
Make-ahead: Cut and salt the chicken and prep the vegetables the night before. Refrigerate the chicken uncovered for crispier, browner skin.
Extra body: Roast the heart and gizzard along with the backbone, neck and wing tips. Leave out the liver, since it makes the broth bitter and cloudy.
For the clearest broth: Don’t stir while it simmers, and keep it at a bare simmer the whole time.
Celery root option: Swap the celery ribs for ½ celeriac, peeled and quartered.
Storage: Store the broth, chicken and noodles separately. The broth keeps 5 days in the fridge or 3 months in the freezer.
Extra body: Roast the heart and gizzard along with the backbone, neck and wing tips. Leave out the liver, since it makes the broth bitter and cloudy.
For the clearest broth: Don’t stir while it simmers, and keep it at a bare simmer the whole time.
Celery root option: Swap the celery ribs for ½ celeriac, peeled and quartered.
Storage: Store the broth, chicken and noodles separately. The broth keeps 5 days in the fridge or 3 months in the freezer.