Page 190 - YC Cooking School

3. To the remaining pistou (in the mortar and pestle), add the two cloves of garlic and

crush into a paste.
4. Add another 2 Tbsp of oil.
5. Remove the croutons from the oven, turn them over, spread the garlic pistou on top
and put them back into the oven to crisp up.

For the homemade chicken stock (optional)

1. Add the chicken, onion, carrot, celery and garlic to a pot of water, cover it with a lid
and boil for 90 minutes. Strain the liquid, which is now your chicken stock.

2. Strengthen your stock by adding 1 Tbsp of Bovril to 1 litre of homemade stock.
3. Once the cooked chicken has cooled, pull the flesh from the carcass. You can use this
for all sorts of things like. pies and sandwiches.

© Recipe copyright of Franck Dangereux

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