Haşlama refers to cooking in water. Turkish versions can be served plain or finished with a terbiye, an egg- or flour-based thickening mixture. This home-style version uses drumsticks and vegetables without a thickener, keeping the broth light.
Tavuk Haşlama — Recipe Card
Gently simmered chicken with potatoes and carrots
Makes 4 servings · 4 main-course portionsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Tavuk Haşlama
Prepare safely
Wash and peel the vegetables before handling the chicken. Do not rinse raw poultry; keep its utensils separate and wash hands and work surfaces after handling it.
Start the broth
Warm the oil in a deep pot over medium heat. Soften the onion and carrot for 5 minutes without browning. Add the drumsticks, water and salt. Bring just to a simmer over about 10 minutes and skim off surface foam.
Simmer gently
Partly cover and simmer gently for 15 minutes. Add the potatoes, then simmer for 20 minutes more, or longer if needed, until the vegetables are tender and the thickest part of every drumstick reaches 74°C (165°F), measured away from bone. Add small amounts of hot water if the chicken is no longer mostly submerged.
Serve
Taste the broth and adjust seasoning if needed. Divide the chicken and vegetables between four deep bowls, ladle over the broth and scatter with parsley. Check for loose bone fragments when serving.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-chicken-and-vegetable-broth-tavuk-haslama. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Dietary notes
The base recipe uses plain chicken, vegetables, oil, water, salt and parsley. It has no added flour, egg, dairy or stock cubes. If using seasoned chicken or packaged broth instead, check their ingredient and allergen labels.
Heat level
No added chili. For a hotter serving, sprinkle up to 1 g (½ teaspoon) hot pul biber over an individual bowl; keep it separate for a mild meal.
Cooking time
The 50-minute cooking estimate includes heating the broth. Drumstick size and stove strength vary: temperature and tenderness determine when the dish is ready.
How to store and reheat Tavuk Haşlama
Divide leftovers into shallow containers and refrigerate at 4°C (40°F) or below within 2 hours, or within 1 hour if the room is above 32°C (90°F). Use within 2 days. Reheat only the portion needed to 74°C (165°F) throughout, stirring the broth and checking the chicken.
Tavuk Haşlama: questions and answers
Why is my broth cloudy?
Vigorous boiling stirs fat and protein into the liquid. Skim surface foam and use a gentle simmer; a slightly cloudy broth is still normal for a home-style dish.
Can I use boneless chicken?
Bone-in drumsticks give this version its broth and shape. Boneless pieces cook faster, so add the potatoes earlier and check the chicken frequently; it must still reach 74°C (165°F).
