Chicken breast broth

Clafoutis aux poireaux et à la tomme
Preparation 15 min
Baking 3 h
Portions 3 liters
Freezing No


  • 1,5 kg (3 ponds) of whole chicken
  • 2 onions
  • 2 branchs of celery
  • 1 big carrot
  • 1 leek (green parts only)
  • 30 ml (2 tablespoon) of butter
  • 3 liters (12 cups) of water
  • 1 garnished bouquet of herbs
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  • Well rinsed chicken. Chop roughly the vegetables. In a cooking pot, melt butter at low heat and cook vegetables covered for about 6 to 8 minutes. Wet with water, add chicken and garnished bouquet. Bring to a boil at high heat.
  • Reduce heat and let simmer for 2 hours and a half to 3 hours. Foam broth, let cool down and refrigerate in an hermetic container.

Chef's notes