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This is the recipe where all your great flavours are coming from!


8 soup chickens
20l water
1 celeriac
3 carrots
3 onions
3 leeks
1 celery
40g salt
bunch thyme
bunch rosemary
3 bay leaves
25 peppercorns
25 coriander seeds
2 mace
Preparation method:

- Chop the celeriac, carrots, onion, leek and celery 
leaves into small pieces.
- Brown the 4 soup chickens in the oven at 
180C for 45 minutes.
- Put these, together with the remaining 4 soup chickens 
in a pan with the water.
- As soon as the water boils skim off the protein foam.
- Add the chopped vegetables, herbs, spices and salt.
- Leave to infuse for 6-8 hours. Ensure that the 
bouillon remains just below boiling point.
- After the preparation time has elapsed, 
remove the coarse ingredients carefully with a skimmer.
- Pour the bouillon through a sieve lined with a damp 
passing cloth.
- Reduce the bouillon to the desired flavour.
- Allow to cool completely and remove the fat layer that 
has formed on top.

Serving suggestions:

- As a basic ingredient in clear soups.
- As a basic ingredient in thickened soups.
- As a flavour enhancer in other dishes.
- As a basic ingredient in sauces.

If you have any questions about this recipe or cooking in general please let us know!

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