caldo concentrado de galinha

CALDO DE GALINHA                                                                                                              CALDO DE CARNE

                                                                                                                                   Ingredientes
300 g pernas de frango desossadas                                                                                300 g pedaços de carne
200 g legumes variados aos pedaços                                                                              300 g legumes variados
          (aipo, cebola, alho, alho francês)                                                  (aipo, cenouras, cebolas, alho, tomate)
4 pés mistura de ervas frescas – só as folhas                                                             4 raminhos ervas variadas
          (rosmaninho, tomilho, salsa)                                                                                               (salva, alecrim)
150 g sal marinho grosso                                                                                               150 g sal marinho grosso
50 g vinho branco                                                                                                                           30 g vinho tinto
1 folha louro                                                                                                                                   1 folha de louro
 cravinho                                                                                                                                               1
5 pés de coentros

Preparação ( = para ambos os caldos)
1.  Coloque no copo a carne e pique 5 seg / Vel 7. Reserve
2. Coloque no copo os legumes e as ervas aromáticas e pique 10 seg / Vel 5
3. Adicione o sal, a carne reservada, o vinho, a folha de louro, o cravinho e os coentros (no 
    caso do caldo de galinha) e programe 30 min / Varoma / Vel 2. Substitua o copo medida
    pelo cesto
4. Retire o cesto, coloque o copo medida e triture 1 min / Vel 10
    Reserve num frasco hermético e deixe arrefecer