CHICKEN BROTH WITH ITS BREAD FROM VÍZNAR

Ismael Delgado. Rte. Portal Bajo I

PREPARATION

For the consommé 12 hours

Step 1. We blanch the hen by submerging it in boiling water for 5 minutes, then we take it out and clean it under the tap. In a clean saucepan we will put the chicken, carrot, leek, cloves, pepper, bay leaf, parsley and finally, the chopped and toasted onions to color the consommé. We will cover everything with double its volume of cold water. We will let it boil slowly without reaching the boil for 12 hours.

Step 2. After 12 hours, we will strain the broth very slowly through a fine cloth dipped in cold water, so that the fat does not pass through. We will clean the rag a few times, always with cold water before straining the broth. Once strained, we put it back on the fire and we season to taste, pepper and color. If it came out very clear, it would be enough to reduce it a little over the heat and add a dash of low-salt soybeans.

For the toast of Pan de Víznar

Step 1. We make slices with a thickness of 1 cm. Set aside.

Step 2. We make the caramelized onion. Set aside.

Step 3. We grate the cured cheese. Set aside.

Step 4. Toast the slices in a pan with a little oil and the garlic cut in 2.

Step 5. With the well-toasted bread, put some of the caramelized onion, a little grated cheese, some fresh parsley leaves, and a splash of extra virgin olive oil on top.

PLATING

• In a soup plate, we put the toast and our hot consommé in a pitcher for each diner or in one to serve everyone.