The parts of poultry that are no longer fit for consumption are still good raw materials for funds.

Stock and broth are the basis for almost all dishes that are filled with liquid, i.e. soups, stews, stews such as fricassee, ragouts or blankets.

The basic recipe :

  • 2 poultry carcasses and sections
  • 1 part vegetable trimmings
  • 3 parts cold water

Typical aromatics :

  • laurel
  • juniper berries
  • clove
  • peppercorns

In the CHEFS' CLASS we always add some fresh garlic and ginger.

Procedure . . .