Recipe detail

Name: Dark poultry stock (souvide, clarified)
Yield: 1
Cuisine: German
Ingredients: 2.0000 kg Hühnerkarkassen oder Hühnerfleisch am Knochen; 10.0000 g getrocknete Shiitake; 120.0000 g Zwiebeln hell ohne Schale grob gewürfelt; 40.0000 g Lauch hell gewaschen in Ringe geschnittene; 80.0000 g Sellerie ohne Schale grob gewürfelt; 60.0000 g gelbe Möhre ohne Schale in grobe Scheiben geschnitten; 60.0000 g Petersilienwurzel ohne Schale in grobe Scheiben geschnitten; 5.0000 g Petersilie frisch; 8.0000 g Meersalz; 1.0000 g Thymian; 2.0000 g Rosmarin; 1.0000 g Estragon frisch; 2.0000 g Pfeffer weiß grob zerstoßen; 750.0000 ml Trinkwasser; 30.0000 ml Sojasauce dunkel; 100.0000 ml trockener Rotwein; 20.0000 ml Portwein rot; 30.0000 g Eiklar, angeschlagen, nicht fest

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

Combination

25 %

Termination by time

00:30 hh:mm

225 °C

60 %

Dunkler Geflügelfond

Steaming

Termination by time

05:00 hh:mm

85 °C

60 %

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, 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	34.8 g
Fat	83.7 g
Protein	468.9 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 steep 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

Vision Bake