R\u00e9dacteur Jack<\/p>\n\n\n\n
Temps de pr\u00e9paration : 10 minutes
Temps de cuisson : 1 h 45 min<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Passez le bouillon et laissez refroidir.<\/p>\n\n\n\n Quand il est froid, retirez le gras qui s’est form\u00e9 \u00e0 la surface et passez-le \u00e0 nouveau.<\/p>\n\n\n\n Notes <\/strong>: R\u00e9dacteur Jack Temps de pr\u00e9paration : 10 minutesTemps de cuisson : 1 h 45 min Ingr\u00e9dients:1 carcasse de poulet700 g de travers de porc450 d’os de jambon ou de b\u0153uf2 l d’eau1 cuiller \u00e0 caf\u00e9 de sel1 cuiller \u00e0 caf\u00e9 … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[78],"tags":[],"class_list":["post-7111","post","type-post","status-publish","format-standard","hentry","category-sauces-fonds-condiments"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=7111"}],"version-history":[{"count":2,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7111\/revisions"}],"predecessor-version":[{"id":7138,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7111\/revisions\/7138"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 carcasse de poulet
700 g de travers de porc
450 d’os de jambon ou de b\u0153uf
2 l d’eau
1 cuiller \u00e0 caf\u00e9 de sel
1 cuiller \u00e0 caf\u00e9 de crevettes s\u00e8ches (facultatif)<\/p>\n\n\n\n
Mettez tous les ingr\u00e9dients dans une casserole \u00e0 fond \u00e9pais.
Portez \u00e0 \u00e9bullition et laissez mijoter doucement pendant 1 heure 45 minutes en \u00e9cumant r\u00e9guli\u00e8rement la surface.<\/p>\n\n\n\n
Ce bouillon sert de base \u00e0 de tr\u00e8s nombreuses soupes chinoises, mais on peut aussi l’ajouter en petites quantit\u00e9s dans d’autres plats.
C\u2019est une recette de base d\u2019Auguste Escoffier.<\/p>\n","protected":false},"excerpt":{"rendered":"