Ingredients
- 4 (600g) skinless chicken breasts
- 2 bay leaves
- 6 pepper corns
- 1 carrot
- ½ celery (or celeriac)
- 1 leek
- 1 onion
- 1 tbsp olive oil
- 2 eggs
- 2 egg yolk
- 1 cup milk
- 1 pinch nutmeg
- ¼ bunch ea parsley, chives, tarragon (finely chopped)
- 1 pinch salt
- spray oil
Method
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Place chicken, bay leaves and peppercorns into a large pot, cover with cold water and bring to the boil.
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In a bowl mix together eggs, yolks, milk, nutmeg, herbs and season.
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Lightly spray a bowl that fits onto the pot with the chicken with spray oil, add egg mixture, place onto pot and cover with a lid.
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Steam egg mixture for about 20 minutes or until set. Set aside to cool, once cold, remove from bowl and cut into cubes.
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Simmer chicken until tender, take out of the stock and set aside to cool. Wash, peel and dice the vegetables.
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In a saucepan heat the oil, sauté the vegetables lightly without colour. Add chicken stock trough a strainer and simmer until vegetables are tender. Take chicken and cut into bite size chunks, place back into the stock and vegetables. Add egg custard and serve.
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Add chicken stock trough a strainer and simmer until vegetables are tender.
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Take chicken and cut into bite size chunks, place back into the stock and vegetables.
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Add egg custard and serve.
