Recipe detail

Poultry Dark poultry stock (souvide, clarified)

30. 3. 2022

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Poultry

Cuisine: German

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Program steps

  • Preheating:
  • 260 °C

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Karkassen rösten

1
Combination
25 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 225 °C
ventilator icon 60 %
ventilator icon 

Dunkler Geflügelfond

2
Steaming
time icon Termination by time
time icon 05:00 hh:mm
probe icon 85 °C
ventilator icon 60 %
ventilator icon 

Ingredients - number of portions - 1

Name Value Unit
chicken meat on the bone 2 kg
shiitake mushrooms 10 g
onion 120 g
leek 40 g
celeriac 80 g
yellow carrot 60 g
parsley root 60 g
parsley 5 g
sea-salt 8 g
thyme 1 g
rosemary 2 g
fresh tarragon 1 g
white peppercorns 2 g
water 750 ml
soy dipping sauce 30 ml
dry red wine 100 ml
port wine red 20 ml
protein 30 g

Nutrition and allergens

Allergens: 9
Minerals: Ca, CA, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 2794.9 kJ
Carbohydrate 34.7 g
Fat 83.7 g
Protein 469 g
Water 0 g

Directions

One serving corresponds to 1 liter of stock. Place the chicken carcasses in a coated Lotan GN container and roast in a preheated combi-steamer at 225°C, 25% humidity, 60% fan speed for 30 minutes, then remove them from the combi-steamer and deglaze with the red wine and allow to cool for about 30 minutes. Then put everything together with the remaining ingredients in a sousvide bag and let it cook for 5 hours at 85°C in steam mode with 60% fan speed.
Then strain the stock through a strainer cloth, we get approx. 1000 ml. If necessary, remove the chicken meat from the bone and process it further in the kitchen, preferably as a side salad, spread on salads, dark blanket.

Recommended accessories

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Vision Bake