Dietary bouillon
ingredients:
300 g chicken, or 250 g turkey
100 g of a mixture of carrots
onions
white roots
1300 g of water
1 egg white for “pulling” mixture.
Instructions
Clear bouillons are made of meat, chicken or fish stock. The basis for these bouillons is concentrated clear stock. As a side dish to it you can serve a variety of vegetables, meat, poultry, fish, eggs, cereals and toast, cakes, etc.
Following the cooking instructions you have to avoid boiling of bouillons occasionally removing the foam and fat from the surface which make it possible to get quite clear bouillons at home kitchen. However the truly clear bouillons are prepared with the help of whitening the stock, so-called “pulling” the stock.
The simplest way to clear the stock is to “pull” it with a mixture of carrots and egg whites. For 1 liter of stock you will need 100 g of carrots and 2 egg whites.
Grate clean carrot, add slightly whipped egg whites. Mix well and put in the fridge.
To make a clear bouillon of beautiful brown color with full of flavor put carrots, onions and white roots cut into rings or strips on a hot frying pan without adding any oil or butter and roast them to light – brown crust on both sides, avoiding burning.
Add the mixture of carrots and egg whites into chilled to 70 ° C stock stir, add the roasted carrots and onions; close the lid and bring the stock to boil. Once it starts boiling remove fat foam from the surface and cook at low for 30 minutes. Let the stock rest for 30 minutes, remove the fat from the surface and filter.
Clear meat bouillon
Prepare meat and bone stock, use the “pulling” method described above. The bouillon is served 300-400 g per serving with a piece of cooked meat or side dish.
1000 g (1 L) stock: 500 g beef bones with meat, 100 g of mixture of carrots, parsley, onion, 1400 g of water. For the “pulling”: 100 g carrot (grated), 2 egg whites.
Clear chicken or turkey bouillon
Prepare chicken or turkey stock. For “pulling” use shredded chicken or turkey bones, which covered with cold water (1-1.5 liters per 1 kg of bone), add salt and refrigerate it for 1-2 hours. Then add a slightly whipped egg white. Cool stock till 50-60 ° C, add “pulling” mix , stir well and cook at low for 1-1.5 hours, then filter. The bouillon is served 300-400 g per serving with a piece of chicken or turkey or any other garnish.
Preparation time: 10 min
Cooking time: 45 min
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