Chicken Garbure Recipe

Photo: Chicken Garbure Recipe

The Garbure is a wonderful dish for those chilly winter evenings. Warming, delicious and comforting is how I would describe it. I always serve a bowl of the broth first to my guests, and then for the main course the poached chicken with the root vegetables topped with some fresh truffle. This is the perfect dish for large family gatherings, because most of the work can be done well in advance which will leave you more time to enjoy yourself.

Number of Serves: 6-8
Preparation Time: 40 mins
Cooking Time: Stock 8 hours

Ingredients

Stock
1kg chicken Bones
1kg duck bones
300-400g cork neck on the bone
150-200g prosciutto fat & skin
4 garlic cloves, crushed
1 tsp black peppercorns
2 bay leaves
6 sprigs of thyme
Sea salt
2 onions, roughly chopped
2 celery, roughly chopped
2 leeks, washed and roughly chopped
2 carrots, peeled & roughly chopped
2 turnips, peeled & roughly chopped
½ small pumpkin, peeled & roughly chopped
½ small Savoy cabbage, cut into large dice
Garnish
6 chicken breasts, skinless
Vegetables of the season, washed peeled and cut into manageable pieces
2 tbsp flat parsley, finely chopped
2 tbsp duck fat or truffle oil
Sea Salt and freshly milled black pepper
1 small black truffle, optional
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Method

Stock
Combine all the ingredients together in a large pot. Cover with water and bring to the boil. Reduce the heat and simmer gently, stirring regularly throughout the cooking process.

Cook for 6-8 hrs, then pass through a sieve and refrigerate until needed.

Completing the Garbure
Bring 1500mls of the stock to a gentle simmer, season with salt and freshly ground black pepper. Place in the chicken breasts and the vegetable selection and poach gently until they cooked through. The chicken breasts will cook first, about 15 minutes depending on their size, remove and keep warm while the vegetables continue to cook for a further 5 minutes.

Finely sliced the chicken breast and placed into the warm serving bowls. Complete the dish by adding chopped parsley to the Garbure stock and vegetables then your choice of either duck fat or truffle oil. Generously fill the bowls and if you using truffle, grate a little over the top and serve.

Play Video: How to make Chicken Garbure