CookEat Recipe
Chicken Broth Tomaté
Clear chicken broth finished with a carefully strained tomato sauce.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Use safely handled fresh raw chicken bones; do not rinse raw poultry under a tap. Chop the two pounds bones safely and put them in a saucepan with the separate three quarts cold water, one and a half teaspoons salt and half a teaspoon white pepper. Bring to a boil and skim the surface.
Step 5
Slice the separate one carrot, one onion and two leeks. Add them with two celery branches, two parsley branches, one bay leaf, one clove and one thyme sprig. Cover and simmer gently for one and a half hours, until any meat adhering to the bones reaches at least 165°F.
Step 6
Skim off surface fat and strain all the actual chicken broth through clean food-safe cheesecloth into a clean saucepan, removing every bone and aromatic. Stir in two gills of the actual finished tomato sauce and boil for five minutes. Divide among six warm cups and serve hot.
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