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.
Ingredients
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
100g samphire
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
Instructions
- 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
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.
White Condimento of Modena
Grape must and white wine vinegar combine into a rich sweet and sour flavour
Barley Couscous
Our nutty high fibre couscous that has been awarded a Great Taste star in 2012.
1.34 Balsamic Vinegar of Modena
Sticky, sweet, beloved by Michelin star chefs, and a winner of 3 Great Taste stars
Balsamic Pearls
Tiny jelly-enclosed spheres of Balsamic vinegar that explode with flavour when you bite into them.
Pepe® Extra Virgin Olive Oil
A suffusion of Arbequina oils from Lleida, Catalonia
Sun-Dried Tomatoes (A grade)
Premium Italian tomatoes salted and dried the old fashioned way for a bold umami taste
Casablanca Olives
Purple Spanish Cuquillo Nicoise, green Moroccan Beldi in an aromatic marinade of cumin, chilli and a little paprika oil. Storage condition: chilled
Siyez
Pleasantly sweet and chewy, with a good nuttiness and bite, Siyez has been cultivated for over 8000 years.
White Truffle Extra Virgin Olive Oil
A heady white truffle aroma and taste, just perfect for drizzling
Red Pesto
Blended from sun dried and semi-dried tomatoes, with hard cheese and herbs. Chilled Product
Rose Harissa
Spicy, sultry Rose Harissa is one of our best sellers, beloved by chefs since 1996. Chilled Product