Breast Tip in Root Broth

Rinse the meat and bones, dry. Halve the onion with the peel. Peel garlic. Roast onion, cut side down, in a stewpot until dark, add bones. Pour 2 quarts of water, add bay leaf, garlic, peppercorns, cloves, parsley stems and a tiny bit of salt. Put in meat, simmer gently for about 2 1/2 hours with lid closed at low temperature. Clean and rinse leeks, carrots and celery. Cut leeks and carrots into chunks, celery into cubes. For the side dish, rinse soup vegetables, dice very finely. Rinse and peel potatoes, cut into cubes (about 2 cm).

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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