Guinea fowl broth with antonovka

Name: Guinea fowl broth with antonovka
Total time: 4 h
Ingredients: 1 carcass of guinea fowl; 1 celery stalk; 1 onion; 2 liters of water; 10 black peppercorns; 2 apples "Antonovka"; 2 pcs juniper; 2 buds of cloves; 1 bay leaf; sea salt to taste

0 Reviews

Cooking time: 4 h

Cooking

Step 1

Blanch a whole carcass of guinea fowl in boiling water, then place in a saucepan with cold water along with peeled onions, carrots and a celery stalk.

Step 2

Add black peppercorns, juniper, cloves, bay leaf and an apple cut in half. Season with a little salt, then bring to a boil over high heat. Remove the foam and cook for another 2-3 hours over low heat.

Step 3

Cut the second apple and dry it.

Step 4

Cool the broth in the refrigerator for 5-6 hours, remove the drops of fat, strain through cheesecloth. Heat the broth, bring to taste with sea salt. Put dried antonovka in a glass teapot and fill it with broth. Wait one and a half minutes and serve.

Ingredients

1 carcass of guinea fowl

1 celery stalk

1 onion

2 liters of water

10 black peppercorns

2 apples "Antonovka"

2 pcs juniper

2 buds of cloves

1 bay leaf

sea salt to taste

Author

Cookinero

Total Reviews: 0

0 Overall rating

Have you already prepared this recipe?
Tell what you think.

Sort by:

Write a review

Your name*

Will be displayed on the comment.

Your email*

Authentication only - we won't spam you.

Vote*

Review*

Your review must be at least 50 characters.

Guinea fowl egg with asparagus, spinach and hollandaise sauce

Total Reviews: 0

Cookinero

Aspic Empress Guinea fowl recipes

Jellied guinea fowl

Total Reviews: 0

Cookinero

Empress Guinea fowl recipes