Recipe detail

Poultry Light chicken stock (sousvide, clarified)

30. 3. 2022

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Poultry

Cuisine: German

Program steps

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1
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
celery root 80 g
yellow carrot 60 g
parsley root 60 g
sprig of parsley 5 g
sea-salt 8 g
thyme 1 g
rosemary 2 g
fresh tarragon 1 g
pepper white whole 2 g
water 800 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, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 2786.7 kJ
Carbohydrate 34.8 g
Fat 83.7 g
Protein 469 g
Water 0 g

Directions

1 serving corresponds to 1 liter of stock. Put everything together in a sousvide bag and cook as follows: 5 hours at 85°C in steaming 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 fricassee or as a side dish to a salad.

Recommended accessories

GN container Stainless steel perforated

GN container Stainless steel perforated