Chicken Stockpot

Chicken:

1. Allow the chicken to defrost in good time, cut off the fat, wash it and cook in salted water (4 liters / 2 teaspoons of salt) with celery greens (80 g) for about 75 hours, remove from the pot with the celery greens and remove the white breast meat from the chicken and dice.

Vegetable garnish:

1. Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 mm thick) with the knife. Peel the kohlrabi, cut into slices and then cut into small diamonds. Peel the onions, cut in half, roughly cut and assemble the columns. Peel and finely dice the garlic cloves. Clean the leek, cut in half lengthways, wash, assemble and cut into diamonds. Clean / peel the celery, cut into slices and then into small diamonds.

Egg prick:

1. Whisk all ingredients (4 eggs, 4 tablespoons of cooking cream, ½ teaspoon salt, ½ teaspoon instant chicken stock and ½ teaspoon turmeric) in a bowl, fill in a freezer bag and let set in a simmering water bath. Take out, let cool down a bit and cut into lozenges.

Chicken stock pot:

1. Add the diced breast meat and the prepared vegetables (carrot blossoms, kohlrabi lozenges, garlic clove cubes, leek lozenges and celery lozenges) and cook for another 30 minutes. Season with Maggi seasoning (2 tbsp), instant chicken stock (2 tbsp), sweet soy sauce (2 tbsp) and salt (2 tsp). Finally fold in the parsley and egg custard.

Serve:

1. Serve the chicken stock pot garnished with parsley.

Tip:

1. Is good for freezing!