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Ingredientes

Cost per recipe $6.64 view details

Direcciones

  1. In a medium warm saute/fry pan add in bacon fat and garlic and lightly toast.
  2. Add in onions, shallots, carrots and celery and caramelize.
  3. Deglaze with vinegar and reduce slightly.
  4. Place chicken bones, black peppercorns, chili, and bay leaf in the pot. Cover with chicken stock and veal demi-glace.
  5. Bring to a boil, then reduce to a simmer for 1 1/4 hrs. Skim the scum off the top every 5 min.
  6. Strain through a large hole china cap and return to the heat and simmer on low till the fat rises to the top, then skim it off.
  7. Add basil and oregano for 5 min, then remove.
  8. Season with lemon juice, strain through a chinois.
  9. Finish with salt, pepper and caramelized onions.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1307g
Calories 1034  
Calories from Fat 677 65%
Total Fat 75.24g 94%
Saturated Fat 27.51g 110%
Trans Fat 0.22g  
Cholesterol 170mg 57%
Sodium 1402mg 58%
Potassium 1751mg 50%
Total Carbs 39.75g 11%
Dietary Fiber 12.5g 42%
Sugars 12.34g 8%
Protein 49.77g 80%
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