Chicken Stock with Fresh Leaf Parsley Oil
This chicken broth made with Fresh Parsley extra Virgin Olive Oil is the perfect for our Fino broth with spring Vegetables, chicken and Manchego recipe.
400ml good quality chicken stock (not from a cube)
6 pieces of asparagus, the lower, tough part of the stalk snapped or cut off
200g fresh or frozen peas
200g fresh or frozen, podded broad beans
1 head baby gem lettuce
75 ml fino or manzanilla sherry
50g aged Manchego cheese (or a similar hard, sheep’s milk cheese), cut into very thin pieces, or coarsely grated
2 pieces of sourdough bread (toasted)
1 clove of garlic
- Preheat the oven to 450 degrees.
- Place the chicken and onion in a roasting pan large enough to hold them without crowding; drizzle with the oil and season well with salt and ground pepper. Roast for 40 minutes or until the skin on the chicken is golden brown.
- Combine the roasted chicken, carrots and onion with the peppercorns, bay leaf, parsley and celery in a large stockpot. Add enough cold water to cover and bring to a boil over a high heat, then reduce the heat to low, partially cover and cook for about 2 hours or until the stock has developed a strong chicken flavour. If the flavour is a little weak, uncover and cook over medium heat for another 15 to 30 minutes.
- Strain into another pan or bowl and allow to cool. If using later, refrigerate once at room temperature. Remove any meat that is still left on the chicken and add to the stock or keep for another use. There will also be some chicken stock left over.
Included in this Recipe
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