Rosół is a traditional Polish meat broth. The most popular variety is Rosół z kury, or clear chicken (hen) soup. It is commonly served with fine noodles, often home made, like Jewish lokshen. It is important to differentiate the type of meat used for the preparation of this particular dish. Young chicken meat will result in a different flavour than that obtained from an older cooking hen. Additionally, the type of meat will result in a different fat content. Finally, other meats, or a mix of beef and/or veal may be used.
Rosół z kury 
Chicken rosół, serves 4
- 1 chicken
- 1 onion
- 1 small leek
- 2 carrots
- 1/2 celery root
- 2-3 sprigs green celery
- 1-2 parsley roots
- 1 bunch of parsley
- Salt and pepper
- 1/8 sweet cabbage
- Other spices, added to taste: garlic clove, bay leaf, allspice
- 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
Serve hot with noodles and fresh parsley. Individuals may season with maggi, soy sauce, freshly ground black pepper and/or chilli flakes.
Instead of chicken you may use 1/2 kg (1 lb) of veal, or beef.