Chicken broth with bread and parmesan dumpling, black winter truffle

Here are the complete recipe for Chicken broth with bread and parmesan dumpling, black winter truffle.

INGREDIENTS:

- 1 full chicken

-2 carrots (diced)

-2 celery (diced)

-1 onion (diced)

-60g salt

-3.5 litre water

-500g ice

-2 bay leaves

-40g parsley (whole)

-20g Olive oil

For the dumpling:

-400g Chopped Ciabatta (2 day old - needs to be dry)

-1 garlic

-80g pecorino cheese

-100g unsalted butter

-20g parsley

METHODS:

-Heat the oil, add diced carrots, celery and onion.

-Once crispy add the water. Add the ice and then the chicken.

-Leave on a slow boil. When water has evaporated by approx. 50% (approx. 1.5 hour) take out the chicken and vegetable and remove fat residue.

-Take broth and return boil. Mix all ingredients into a dough.

-Check consistency. If dry add more butter.

-Once mixed, separate the dough into small dumplings and keep refrigerated 3-4 hours Add dumplings to the broth and cook for 1.5 minutes Serve with shaved truffle.

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