Collagen Chicken Broth
- erinna Chng
- 4 days ago
- 1 min read
This is really a boiling pot of goodness!
You will need at least 10 hour of boiling over medium low fire. Your hard work will definitely be paid off and your guests will be totally impressed. Plus…… its super good for our skin! Do I need to sell more on this soup base?
You can start to prepare like now and it store very well in freezer. Just put it into the chiller for a less frozen gelatine broth a day before you intend to use it.
Scoop the gelatinized broth into the pot for steamboat and let it melt over the heat in front of your guests. It will be entertaining and impressive!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Par boiling the bones
In a large stock pot which can hold at least 10 litres of water, add in all the bones/wings/feet and fill the pot with water until the water is just enough to cover the bones.
Bring it to boil over medium high heat and let it boil for another 5 mins
Remove the pot from the fire and clean the bones/wings/feet under cool running water. Ensure that all residues and dirt are totally clean off. Wash the pot too to ensure that it's clean
The chicken Broth
Add all the cleaned bones/feet/wings back into the pot
Add 8 litres of water and 240 ml of sake
Bring it to boil over medium high heat
Once boiled, reduce the heat to medium low and let it slow boil for another 10 to 12 hours (cover with lid).
Check occasionally.
The water should be reduced by half. Add more water if required.
By 10 to 12 hours, the broth soup be milky in colour, slightly creamy. The longer you boil, the more creamy the broth
Add salt to taste when done.
Let it cool before transferring to a container for chilling in the fridge to set the gelatinized broth - at least 4 to 5 hours (or to freeze in the freezer)
A day before using the broth, put the container of broth in the chiller. (Alternative, just use it straight from the freezer)
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Collagen Chicken Broth
Head Chef
Servings :
4 litres of broth
Calories:
Prep Time
30 min
Cooking Time
12 hour
Rest Time
0 min
Total Time
12 hour 30 min
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