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
Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.
Tiny jelly-enclosed spheres of Balsamic vinegar that explode with flavour when you bite into them.
1.34 Balsamic Vinegar of Modena
Sticky, sweet, beloved by Michelin star chefs, and a winner of 3 Great Taste stars
Our nutty high fibre couscous that has been awarded a Great Taste star in 2012.
White Condimento of Modena
Grape must and white wine vinegar combine into a rich sweet and sour flavour
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
Category 1 Saffron
With good saffron, a little goes a long way. Just a pinch, steeped in a little hot water, gives deep colour and flavour to soups and stews.
Smoked Chilli Jelly
A winner of two Great Taste Stars. It gives cheese boards an edge, or alternatively melt it in a pan to fry a smokey, spicy flavour into seafood. Storage condition: chilled
Extra Virgin Garlic Infused Oil
Drizzle over grilled meat or vegetables... or add deep flavour to grains
Ancient Ligurian varietal with a mellow, creamy taste. Chilled Product
Rich and fruity purple olives from the Peloponnese region of Greece. Storage condition: chilled
Italian Olive Mix
Nocellara, Bella di cerignola, Giarraffa & Nostraline - an olive mix of great pedigree Storage condition: chilled