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 :
Put all the ingredients in a large enough pot and fill up with water. Bring to a slow boil and then simmer over medium heat for 60 minutes. Skim off in between.
Strain through a cloth and refrigerate until ready to use.
