
Pork & Chicken Broth
7h
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!
Yield 3 l
Pig Trotter
1 kgWhole Chicken
1Celery
1 stalkDaikon Radish
1 cupCarrot
1Tomato Purée
250 gGinger
100 gWhite Wine
300 mlOnion
1Extra Virgin Olive Oil
to tasteWater
2½ l