Aromatic stock

Aromatic stock

By
From
Nuovo Mondo
Makes
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.25 litres Chicken stock
100g grated palm sugar (jaggery)
150ml port or madeira
3 dried orange or mandarin peel
1 tbsp dried chilli flakes
5 liquorice root
3 star anise
1 cinnamon quill
2 whole cloves
1 garlic, cut in half crosswise
1 ginger, sliced

Method

  1. Place all of the ingredients in a large saucepan and bring to the boil for 15 minutes.
  2. Remove, allow to cool and place in the refrigerator until needed. Do not strain – I like to leave all the aromatics in when poaching.
  3. Alternatively, you can use the stock immediately. This stock can be re-used 3–4 times for poaching but it must be strained after each use. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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