Apple Cinnamon Court Bouillon

If you wanna poach a protein, this court bouillon is delicious to use. Again there are no amounts because you make it the way you like, but it has a great flavor that gives the protein your poaching a delicious taste.

Ingredients:

              Olive Oil

              Shallots, peeled and rough chopped

              Vegetable Stock

              Apple Cider

              Marsala Wine

              Cinnamon Sticks

              Nutmeg

              Juniper Berries

              Maple Syrup

              Fresh Thyme

              Bay Leaves

              Peppercorns

              Salt

1. Sweat the shallots in olive oil over medium heat with a lid until they begin to break down and release their juices (aprx 5 min)

2. Add the marsala wine and deglaze pan

3. Add the remaining ingredients and bring to a boil

4. Turn the heat down to a simmer and continue to cook until the ingredients have released their flavor

5. Taste and adjust flavor

6. Strain the court bouillon through a fine chinois, saving the liquid and discarding the solids

7. Add the liquid back to the pot, bring to a boil, reduce the heat so it is in the proper poaching temperature (160-185) (sometimes keep around 149)

8. Add your protein to the court bouillon and cook to the desired internal temperature