Gastronomixs

Classic chicken bouillon

Classic chicken bouillon

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Ingredients

8

 

soup chickens

20

l

water

1

 

celeriac

3

 

carrots

3

 

onions

3

 

leeks

1

 

celery

40

g

salt

½

bunch

thyme

½

bunch

rosemary

3

blaadjes

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 180°C 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.

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