fågelbuljong

Fågelbuljong, also known as chicken broth or chicken stock, is a fundamental ingredient in Scandinavian and Nordic cuisine, particularly in Sweden. It serves as a base for many traditional dishes and is valued for its rich flavor and nutritional benefits. The term "fågel" translates to "bird" in Swedish, reflecting its primary ingredient, typically chicken or other poultry.

Fågelbuljong is made by simmering chicken bones, meat, and vegetables such as carrots, celery, onions, and parsley in water for an extended period, often several hours. The slow cooking process extracts gelatin and collagen from the bones, resulting in a clear, flavorful liquid. Some variations include adding herbs like thyme or bay leaves to enhance the taste.

In Swedish cooking, fågelbuljong is used as a foundation for soups, stews, and sauces. It is also commonly consumed as a light, warming drink, often seasoned with salt, pepper, and sometimes a touch of lemon or vinegar. The broth can be stored in the refrigerator for several days or frozen for longer-term use.

Historically, fågelbuljong was a practical way to utilize every part of the chicken, minimizing waste and maximizing flavor. Today, it remains a staple in home kitchens and professional restaurants alike, appreciated for its simplicity and versatility. While modern convenience foods have become more common, many Swedes still prepare homemade fågelbuljong for its superior taste and health benefits, including its potential to support digestion and joint health due to its collagen content.