0 comments / Posted on by admin

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

Ingredients:

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!

Click here if you have any questions

See our home page or latest news

Looking to buy or order products on sale now.

0 comments

Leave a comment

All blog comments are checked prior to publishing