Chicken broth with bacon
6 servings
150 minutes
Chicken broth with bacon is a refined dish of French cuisine, harmoniously combining the rich flavor of smoked bacon and the tenderness of chicken broth. The recipe's origins trace back to French gastronomic traditions, where broths serve as the foundation for many dishes, providing warmth and comfort. Baked chicken wings add depth to the broth's flavor, while vegetables, spices, and herbs contribute complexity and aromatic richness. A slight spiciness from chili pepper balances the smoky notes, creating a harmonious aftertaste. This broth can be served as a standalone dish or used as a base for soups and sauces.
1
Line the baking tray with parchment paper.
2
Place the chicken wings on paper. Send to a preheated oven at 180 degrees for 30 minutes.
- Chicken wings: 1 kg
3
Chop the vegetables coarsely.
4
Cut the bacon into small squares.
- Smoked bacon: 100 g
5
Separate the parsley leaves from the stems.
- Parsley: 10 g
6
Remove seeds from the chili pepper.
- Chili pepper: 20 g
7
Fry the bacon in a pan until golden brown.
- Smoked bacon: 100 g
8
Remove the bacon, leaving the rendered fat.
9
Fry the vegetables in fat.
- Celery: 60 g
- Carrot: 110 g
- Leek: 50 g
10
Add a sprig of rosemary.
- Rosemary: 1 sprig
11
Fry the vegetables until slightly browned over high heat. Stir and reduce the heat.
12
Cover with a lid and simmer for 7 minutes.
13
Take the chicken wings out of the oven.
14
Put chicken and vegetables in the pot. Add chili pepper.
- Chicken wings: 1 kg
- Celery: 60 g
- Carrot: 110 g
- Leek: 50 g
- Chili pepper: 20 g
15
Pour in water and place on high heat.
- Salt: to taste
16
Wait for the foam to appear. Remove it. Lower the heat slightly.
17
Add parsley, salt, allspice, bay leaf and reduce the heat. Cook for 2 hours and ensure the broth does not boil.
- Parsley: 10 g
- Salt: to taste
- Allspice peas: 5 piece
- Bay leaf: 2 pieces
18
Strain, add bacon, and serve.
- Smoked bacon: 100 g