Pork & Chicken Broth
by
Henrique Gilberto
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.
- Level
Intermediate
- Cooking
7h
- Overral
8h
- Ready
Pig Trotter
1kgWhole Chicken
1Celery
1 stalkDaikon Radish
1 cupCarrot
1Tomato Purée
250gGinger
100gWhite Wine
300mlOnion
1Extra Virgin Olive Oil
to tasteWater
2½l
Pig Trotter
1kgWhole Chicken
1Celery
1 stalkDaikon Radish
1 cupCarrot
1Tomato Purée
250gGinger
100gWhite Wine
300mlOnion
1Extra Virgin Olive Oil
to tasteWater
2½l
Pork & Chicken Broth
Henrique Gilberto
Drizzle 1 whole chicken cut into parts and 1kg of pig's trotters with 4tbsp 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 1tbsp of olive oil to pot on medium heat
Add 150g of mirepoix. Cook until translucent
Remove roasted meats from oven. Transfer to stovetop on medium heat
Deglaze with 300ml of white wine
Loosen up roasted bits from tray
Add 250g of tomato puree to mirepoix
Stir well
Add roasted meats
Add 2½L 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 100g 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!