Poultry stock

Name: poultry stock
Cook time: 40 min
Total time: 40 min
Yield: 15
Cuisine: Dutch
Ingredients: 1 mandarin cleaned up; 200 g chicken breast in pieces; 50 g pistachios peeled; 1 egg; 1 tablespoon creme fraiche; 4 pots poultry feast pot a 380 ml; 150 ml vermouth eg Nouilly Prat; leaves lettuce a few

A tasty Dutch recipe. The starter contains the following ingredients: poultry, mandarin (scrubbed), chicken breast (in pieces), pistachio nuts (peeled), egg, crème fraîche, poultry meat (pot a 380 ml), vermouth (eg Nouilly Prat) and cabbage lettuce (some) .

Ingredients

Kitchen Stuff

food processor

Directions

Grate a teaspoon of orange zest from the mandarin.
In the food processor, puree the chicken breast with the tangerine grater, the nuts, the egg and the crème fraîche to a smooth mass.
Season with salt and pepper.
Press the mandarin.
Bring the fondue with 1 liter of water, the vermouth and the mandarin juice to the boil.
Season with salt and pepper.
Make two oval balls of the chicken pesto mixture with 2 wet teaspoons.
Always wet the spoons again.
Spoon the balls into the soup with a skimmer and let them cook for 3-4 minutes.
Remove the balls from the soup, let them cool and store them in the refrigerator until use.
Just before serving: Bring the soup back to the boil and warm the balls for 1-2 minutes.
Roll up the lettuce leaves tightly and cut into very thin strips.
Take the soup from the heat, sprinkle the slares and serve immediately..