Pork & Chicken Broth

Name: Pork & Chicken Broth
Prep time: 60 min
Total time: 420 min
Ingredients: 1 kg pig trotter; 1 whole chicken; 1 stalk celery; 1 cup daikon radish; 1 carrot; 250 g tomato purée; 100 g ginger; 300 ml white wine; 1 onion; extra virgin olive oil to taste; 2½ l water

A rich and delicious broth made with pork feet and whole roasted chicken.

This broth is a pillar in our restaurant's cuisine. We use free-range chicken and pig's feet to get fantastic collagen and incredible depth of flavor.

Drizzle 1 whole chicken cut into parts and 1 kg of pig's trotters with 4 tbsp of olive oil. Spread evenly
Roast for 40m at 150 °C until golden
Peel 1 carrot
Chop carrot
Trim and peel 1 onion
Chop onion
Trim 1 stalk of celery
Chop celery
Combine the chopped carrots, onion and celery
Add 1 tbsp of olive oil to pot on medium heat
Add 150 g of mirepoix. Cook until translucent
Remove roasted meats from oven. Transfer to stovetop on medium heat
Deglaze with 300 ml of white wine
Loosen up roasted bits from tray
Add 250 g of tomato puree to mirepoix
Stir well
Add roasted meats
Add 2½ L of water to cover meat. Simmer on medium heat
Trim and cut 1 daikon radish in large pieces
Slice 1 cup of daikon radish
Peel 100 g of ginger
Slice ginger
Add daikon radish and ginger to pot
Cook broth for 6h, until reduced by half
Strain broth through a fine mesh sieve, reserving the chicken meat. The Pork and Chicken broth is ready
Enjoy as is or use as a base for sauces or braises!