Chicken Bouillon

Name: Chicken Bouillon
Cuisine: Japan
Ingredients: cold water; 3–5 g (¾–1 tsp) salt per liter (quart) of water; 1 chicken, preferably a free-range stewing chicken, 1½ kg (3 lb); 3 parsley roots (or parsnips), peeled; 3 carrots, peeled; 2 onions; 3 parsley roots (or parsnips), peeled; 10 peppercorns; 3–5 g (¾–1 tsp) salt per liter (quart) of water; 4 leeks; 4 celery stalks; 8 sprigs fresh thyme; 8 sprigs fresh parsley; bay leaves; 2 stalks lovage

Preparation info

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

Ingredients

1 chicken, preferably a free-range stewing chicken, 1½ kg (3 lb)
cold water

Asia
Japan
Starter
Main course
Gluten-free

Method

Place the chicken in a large pot with only enough water to cover it; bring to a boil, and skim off the foam.
Reduce the heat to a simmer, and add the salt; as the liquid will be reduced, remember to use salt sparingly.
Add the peppercorns and all the vegetables. Tie the bouquet garni ingredients with kitchen string and add to the pot. Allow the bouill