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 ½bunch thyme ½bunch 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 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. - As a basic ingredient in sauces.
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