Buillon de poulet suprême

By La Bonne Femme
March 2, 2010
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Buillon de poulet suprême

Author Notes: Let me simply tell you, "Chicken feet." This is the basis of a good chicken stock. I am passionate about this method. Perhaps because I am also a recent convert to it. If you are used to the smell of a stock with many aromatic vegetables and maybe the seasoning of a chicken carcass from last night's "poulet roti," the smell of this stock will perhaps offend you the first few times you make it. But it is truly a magnificent "stock," that has a depth you will appreciate in whatever dish you use it for. La Bonne Femme

Serves: 6

  • 5 pounds Chicken feet
  • 1 Large onion, quartered
  • 1 Carrot, chopped
  • 1 Celery stalk, chopped
  • 1 Bay leaf
  • Salt
  1. Rinse and dry the chicken feet.
  2. With a good knife, cut off the toenails and discard. Some butchers will do this for you. Give him a big smile if he does.
  3. Put prepared chicken feet in stock pot. Add water to 5 inches above feet.
  4. Bring to a simmer. Skim several times. When surface is clear, add vegetables, bay leaf and salt.
  5. Simmer several hours, but don't let it all boil away! Your water level should drop no more than 2 inches.
  6. Ladle through a strainer and cool before storing.
  7. Note: This stock has high gelatin content because of the feet. It will be very solid when cold.

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