Ingredients
- 2 kg of chicken carcasses
- 500 g of leeks
- 3 garlic cloves
- 300 g of onions
- 300 g of carrots
- 50 g of oil
Preparation
Clean and prepare all the vegetables. Cut the chicken carcasses and bones, and place them on a baking tray. Roast in the oven for 30-45 minutes.
Cool everything down and vacuum pack with 3 litres of water.
Cook in a SmartVide sous-vide cooker at 65 degrees for 8 hours.
Cool with the bag in an upright position to decant impurities.
Strain to remove any remaining impurities and adjust the seasoning.
In this recipe, the sous-vide technique ensures a clear broth, extracting all the flavour and colour from the mixture.
Chef’s notes
