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Instructions
Tied with a string the chopped meat, bones and place in a large pot with water and chicken.
Bring to a simmer, skim carefully, add the vegetables, the bouquet of aromas and salt.
Cook over low heat for 3 1/2 hours.
Let cool then grease free broth and strain it through a fine muslin, keeping aside the meat for other preparations.
Ingredients and dosing for 4 persons
- 200 g of boneless veal shoulder
- 200 g of finely chopped veal bones
- 1 fourth chicken (leg portion)
- 1 sliced carrot
- 1 thinly sliced onion
- 1 leek thinly sliced
- 1 costa of celery sliced
- 1 bunch of smells (parsley, thyme, bay leaf)
- 100 cl of water
- Salt