Chicken Bouillon

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

Preparation info

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen

Published 2014

About

Ingredients

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

Asia
Japan
Main course
Starter
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