Chicken Bouillon

Preparation info
    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About


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


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