Rosół

Quarter the chicken and place in a stock pot with ~1.5 cold water. Do not add salt at this time, as may harden some meats. Bring to a boil on high heat, then simmer for 30-45 min. At this time, remove (skim) surface flotsam (a mix of protein and some fat).

In the traditional Polish way chicken is not quartered or cut whatsoever.

To avoid having to remove surface flotsam use the blanching technique: bring large amount of water (unsalted) to a boil. Remember to leave enough space for the chicken. When in vigorous boil put the chicken in. Let it boil for about a minute. Take the chicken out and put under cold, running water until cold. Now you can add chicken to your rosół, and not worry about the flotsam. It will also make rosół clearer - which is one of the indicators of a good rosół dish.

Add vegetables: peeled garlic clove, carrots peeled and sliced lengthwise, celery root, parsley root similarly prepared, and other vegetables previously washed.

Sauté onion halves on minimal oil to caramelize the flesh. Omitting this step will result in a clearer, less-yellow product.

Simmer on low heat for approx 2 hours or more. Rosół should not boil, as this will result in a cloudy consistency.

Season to taste with salt, pepper, bay leaf, allspice, juniperus seeds, dried wild mushrooms, etc.

Continue simmering. You may skim fat off the surface, if so desired (traditionally it should be as fat as possible)

Adding vegetable stock or a stock cube is a personal choice. Some argue that it is unnecessary, as the vegetable and meat give enough flavour to the broth.

Remove cabbage, parsley, celery root and any "undesired" vegetables. Carrots are usually left in and served with the broth