Recipe

Buillon de poulet suprême

This recipe was entered in the contest for Your Best Chicken Broth
Chef
La Bonne Femme's Notes: Let me simply tell you, "Chicken feet." This is the basis of a good chicken stock. I am passionate about this method. Perhaps because I am also a recent convert to it. If you are used to the...
Let me simply tell you, "Chicken feet." This is the basis of a good chicken stock. I am passionate about this method. Perhaps because I am also a recent convert to it. If you are used to the smell of a stock with many aromatic vegetables and maybe the seasoning of a chicken carcass from last night's "poulet roti," the smell of this stock will perhaps offend you the first few times you make it. But it is truly a magnificent "stock," that has a depth you will appreciate in whatever dish you use it for.

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Rinse and dry the chicken feet.
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With a good knife, cut off the toenails and discard. Some butchers will do this for you. Give him a big smile if he does.
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Put prepared chicken feet in stock pot. Add water to 5 inches above feet.
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Bring to a simmer. Skim several times. When surface is clear, add vegetables, bay leaf and salt.
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Simmer several hours, but don't let it all boil away! Your water level should drop no more than 2 inches.
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Ladle through a strainer and cool before storing.
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Note: This stock has high gelatin content because of the feet. It will be very solid when cold.
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