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October 11, 2021
1 min read
Your go to base for any soup, sauce or risotto.
Directions
Place your chicken in the simmering basket inside the bowl then add half the boiling water to cover your chicken bones.
Cook for 3 minutes / 265°F|130°C / speed 2 / stir. Remove chicken bones and set aside. Clean the mixing bowl.
Peel and prepare your onion, celery, carrot and celeriac by chopping them into chunks. Add to mixing bowl and chop for 10 seconds / speed 5.
Add the chicken in the simmering basket back inside your mixing bowl then add the remaining water.
Add the herbs and spices and insert your measuring cup, cook for 60 minutes / 230°F|105°C / speed 1 / stir.
Carefully remove the chicken from basket and ladle the remaining mix through a sieve.
Enjoy your dish!
Recipe Note
TIPS:
- Try using other bones such as beef for fish.
- If you want a brown stock, roast your bones in the oven for 45 minutes instead of blanching them.
Nutrition
Nutrition
- Serving Size
- 1 serving
Amount/Serving % Daily Value
- Protein
- 95 grams
- 190%
- Carbs
- 42 grams
- 16%
- Fat
- 43 grams
- 56%
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