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Les Marchés Publics de Montréal

Chicken Bouillon

All recipes |  Appetizers, Seasoning

Chicken Bouillon, Sauces et condiments
  • Contributed by the Prince Noir butcher shop
    A good homemade bouillon is hard to beat! And fresh, uncooked bones are the key ingredient. Our butchers, such as Prince Noir, have both poultry and meat bones at a modest price.


    For four litres of bouillon:

    • 1 kg poultry bones
    • 2 coarsely chopped onions
    • 1 chopped garlic clove
    • 3 coarsely chopped carrots
    • 2 coarsely chopped celery sticks
    • 1 pinch of thyme
    • 4 bay leaves
    • 1/2 bunch of parsley
    • 6 whole cloves
    • 1 diced tomato or 1 tsp. tomato paste
    • 1 tsp. peppercorns
    • 6 L water


    1. Place all the ingredients into a large pot and boil at high heat for one hour.
    2. After one hour, lower the heat to minimum and let it simmer for three hours.
    3. Filter the preparation and put it in the refrigerator for two to three hours.
    4. Take the bouillon out of the refrigerator. Remove the congealed fat on the surface. Your bouillon is ready!

    You can conserve your bouillon in the refrigerator for a few days or freeze it for later use.

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