Porcini and Parmesan Broth

Name: Porcini and Parmesan Broth
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 cups (1.5 litres)
Ingredients: 2 shallots, thinly sliced; 1 tbsp (15 ml) olive oil; 1/2 cup (125 ml) red wine; 8 cups (2 litres) chicken broth; 2 skinless chicken legs (or 4 drumsticks); 1/2 oz (15 g) dried porcini mushrooms; 1 rind Parmigiano-Reggiano cheese, about 3 oz (85 g); 1 tsp crushed black peppercorns

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Preparation 15 MIN

Cooking 1 H 15 MIN
Servings 1
Makes 6 cups (1.5 litres)
Freezes

Ingredients
Preparation

Ingredients

2 shallots, thinly sliced
1 tbsp (15 ml) olive oil
1/2 cup (125 ml) red wine
8 cups (2 litres) chicken broth
2 skinless chicken legs (or 4 drumsticks)
1/2 oz (15 g) dried porcini mushrooms
1 rind Parmigiano-Reggiano cheese, about 3 oz (85 g)
1 tsp crushed black peppercorns

Preparation

In a large pot over high heat, brown the shallots in the oil. Season with salt and pepper. Deglaze with the wine and let simmer for 5 minutes. Add the remaining ingredients. Simmer over low heat for 1 hour.
Skim the broth and strain through a fine sieve. Adjust the seasoning. Enjoy hot. Keep the chicken meat for another use (soup, rice, sandwich, salad, etc.).

Porcini and Parmesan Broth

Ingredients

Preparation

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