
Preparation and use
Directions for use:
Place a cube in 500 ml of boiling water and mix until dissolved.
Chicken is a young, tender, slightly fatty variety. The tail or thigh portion is best suited for making soup. We can count on 1.5-1.7 kg of hindquarters for 3 liters of cold water, from which we will end up with plenty of 2 liters of chicken soup.