This is a sweet and savory broth used for noodles, vegetarian dishes as well as shellfish dishes. It can be reduced and sweetened or kept loose and light. The color is gorgeous and offers contrast to any dish it complements. —Ryan Stoy
- Makes 2 quarts
Finely chopped onion
Chicken (or Vegetable Stock)
Vanilla Beans, halved and scrapped
whole bay leaf
In This Recipe
- Heat chicken (or vegetable stock) to 190-200 degrees (just before boiling) and place the halved and scrapped vanilla bean seeds in the stock and allow to steep covered for 20 minutes.
- In a small amount of oil (approximately 1 TBS) cook the onions over medium heat until they start to be come aromatic and translucent. Dust the onions with the paprika and stir for approximately 30 seconds. Add the peppercorns, bay leaves, thyme sprigs. Stir a few times and add the sherry vinegar.
- Allow the vinegar to reduce quickly. Add the vanilla infused chicken (or vegetable stock) and bring the mixture to a boil.
- Add the carrot juice and remove from heat. Cover and sit undisturbed for 20 minutes. Strain through a fine-mesh strainer, cool and reserve for later use.