BOUILLON DE BOUILLON

Così belle, un peccato vederle finire in padella. Del resto un buon brodo necessita di ottime galline, come queste fotografate in Inghilterra dove c'è una vera cultura del pollaio sempre governato da un maestoso gallo. La ricetta deve essere semplice come questa della contessa Guy de Toulouse-Lautrec pubblicata nel 1966. 

White Stock (fonds blancs)

Ingredients:  


3 pounds veal knuckle                                                       
3 well trimmed leeks
2 pounds shoulder of veal                                                  
1 stalk of celery
3 pounds chicken bones and giblets                                   
bouquet garni (parsley, thyme, bay leaf)
2 medium-sized carrots                                                      
salt
5 medium-sized onions


METHOD

The meat should be boned and the bones broken or sawed into pieces.  Place the bones in a deep kettle and cover with 6.5 quarts of cold water. As the water begins to boil, add the vegetables cut in pieces, herbs and salt. Let the combination simmer slowly and steadily for at least 4 hours.  Cool in order to remove the fat more easily. Strain through a fine sieve. This stock is used to enrich the sauces that accompany poultry or banquettes.  

Recipe taken from  Good French Cooking

MAPIE

Comtess Guy de Toulouse-Lautrec

Published in 1966 by Paul Hamly Ltd

DOVE COME QUANDO

Chalk Hill Poultry

Chalk Hill Farm

Tidpit

Martin

Hampshire - SP6 3JR

Tel:  +44 (0) 1725 519356

www.chalkhillpoultry.co.uk