John Myers
Chicken Bouillon with Smart Insert
The perfect chicken bouillon with smart insert recipe with a picture and simple step-by-step instructions.
for the deposit
- 4 piece Carrots
- 1 piece Fresh celery
- 1 piece Leek
- 2 Stalk Celery
- 3 Stems Parsely
- 6 piece Bay leaves
- 10 piece Juniper berries
- 10 piece Black peppercorns
- 6 piece Cloves
- Salt
- Vermouth
- 1 piece Red peppers
- 10 piece Cherry tomatoes
- 2 piece Tomatoes pickled in oil
- 1 piece Ginger, walnut size
- 1 Bit Garlic
- Chicken from the thighs
- Worcester sauce
- Espelette pepper
- Sunflower oil from the pickled tomatoes
- 1 tbsp Tomato paste
- 1 tbsp Chives
- Rinse the chicken parts with cold water, put them in a saucepan with 2 liters of cold water and bring to the boil. Let it boil vigorously for 15 minutes and repeatedly skim off the foam.
- In the meantime, clean and roughly cut the vegetables and then add them to the chicken with the spices and cook for a good 2 hours on a low heat. Skim off any foam that occurs. Then take the chicken parts out and pour the soup through a fine sieve and put back on the stove and reheat and season with a little vermouth and salt.
- Core the bell pepper and cut into small cubes. Halve tomatoes. Cut the skinless chicken into small pieces, peel the ginger and garlic and cut into small pieces. Mix everything together carefully and marinate with Espelette pepper & Worcestershire sauce and let stand briefly.
- Heat a little oil in a pan and fry everything, then deglaze with a little tomato paste.
- Put the filler in the soup cup and fill up with hot chicken stock and garnish with a little chives ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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