Chicken broth in French
4 servings
70 minutes
French chicken broth is a delicate and aromatic dish that embodies the simplicity and sophistication of French cuisine. Its roots trace back to traditional rural recipes where fresh ingredients reveal their best qualities. The cornish hen baked in sea salt acquires a deep flavor, while the carrot adds a light sweetness to the broth. It is prepared slowly to maintain clarity and richness of taste. This broth warms the soul, is perfect for dinner on a cool evening, helps restore strength, and is considered the base for many French soups. Serving with microgreens and pepper adds freshness and spiciness, making each spoonful a true gastronomic delight.
1
Clean the carrot.
- Carrot: 1 piece
2
Slice the carrot into rounds.
- Carrot: 1 piece
3
Pour 1 kg of table salt into a baking dish.
- Salt: 1 kg
4
Lay the carrot and chicken on salt.
- Carrot: 1 piece
- Poussin (spring chicken): 1 piece
5
Place the chicken in a preheated oven at 180 degrees to bake for 30 minutes.
- Poussin (spring chicken): 1 piece
6
Take out the chicken, let it cool a bit, cut the chicken in half.
- Poussin (spring chicken): 1 piece
7
Place the chicken in a pot, cover with water, and put on high heat.
- Poussin (spring chicken): 1 piece
- Water: 1.5 l
8
Bring to a boil and remove the foam.
9
Cook over medium heat for 30 minutes, avoiding boiling. Add salt 5 minutes before the end of cooking.
- Salt: 1 kg
10
Pour into a soup bowl. Season with pepper, microgreens, and serve.
- Chili powder: to taste
- Microgreens salad mix: to taste
