John Myers
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Chicken Bouillon
The perfect chicken bouillon recipe with a picture and simple step-by-step instructions.
Chicken bouillon:
- 2,5 l Water
- 300 g Soup chicken or poulard, with skin, fat, bones
- 2 piece Carrots, sliced
- 1 piece Parsley root
- 0,5 piece Leek stick
- 1 disc Celery bulbs roughly diced
- 1 bunch Finely chopped parsley
- 1 piece Boquet garni, small [juniper berries, bay leaves, peppercorns
- Peppered onion with cloves, bell pepper, fennel seeds]
- 1 pinch Salt
- 1 piece Paprika, red
- 1 tbsp Oil
Chicken bouillon, reduced:
- Prepare the vegetables and the chicken and wash and chop them if necessary. Bring the water with the salt, the vegetables and the chicken to a boil in a suitable large saucepan. Let the spices cook at the end. After 30 minutes of boiling time, you can pour the broth through a sieve and filter out turbid particles, if necessary, or you can remove the turbidity with an egg white, which settles on the liquid after about 5 minutes.
Peel off the chicken:
- The cooked chicken can now be removed and the pieces of meat can now be separated from the bones, if necessary the vegetable pieces can be pureed through a sieve.
Reduction:
- The liquid can be reduced by another third during the cooking process in order to achieve a higher concentration.
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