the little winter brothRecipe by Pierre Casenove
Soups and broths. The art of containing them…
By the roaring fire, enjoying a steaming bowl of broth is a delicious & essential winter ritual. The Dashi collection, with its large bowls and spoons with dense material, allows you to imagine these gourmet desires.
And since broths are sometimes the art of use up the leftovers, here is an example of a very simple recipe to make with the leftovers of a Bresse chicken:
[If you have leftover pieces of a chicken that you cooked very simply the day before in an earthen casserole, without added fat, with a handful of coarse Guérande salt.]
Chop 2 medium onions.
Melt them in a saucepan with the cooked chicken fat and a knob of butter. Deglaze with a dash or two of beer or white wine.
Add two garlic gloves.
Once boiling add 25cl of water and herbs (parsley, coriander, chives...). Let simmer on low heat for 20 minutes.
Add the cooked chicken meat that you will cut into thin slices or small cubes without the skin. Let everything cook for another 10 minutes.
Before serving, dilute a tablespoon of white miso.
It is possible to add rice or vermicelli at the last moment if they are pre-cooked. Serve in the Dashi bowls.