6. Poultry broth
Ingredients::
Poultry bones, celery, carrots, onion, parsnip, parsley, pepper, lemon, vinegar, salt
Instructions:
Wash and chop bones and offal, cover with cold water, and simmer for 2.5-3 hours. Skim foam. 40-50 mins before the end add vegetables and salt. If boiling whole poultry, remove when cooked and cover with a damp cloth. Strain, season, and serve hot with chopped parsley. Serve with recipe №17, recipe №18 or recipe №22.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Птичи кости, крака, крила | 1200.00 | 1200.00 |
| Celery | 150.00 | 135.00 |
| Carrots | 100.00 | 80.00 |
| Onion | 100.00 | 84.00 |
| Parsnip | 70.00 | 53.00 |
| Parsley | 80.00 | 56.00 |
| Black pepper | 2.00 | 2.00 |
| Lemon | 120.00 | 48.00 |
| Vinegar | 60.00 | 60.00 |
| Salt | 15.00 | 15.00 |
| Притурка (рецепта №17, рецепта №18, рецепта №22) | 0.00 | 500.00 |
Standard for 10 servings: Total yield:3000 | One serving:300
Chemical composition per serving (in grams): Proteins:0.8 , Fats:0.2, Carbohydrates:7.4, Energy value:25 kcal
Chemical composition per serving (in grams): Proteins:0.8 , Fats:0.2, Carbohydrates:7.4, Energy value:25 kcal