Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

I think is getting the hang of putting a recipe with his dishes now, well done sir!

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recipe is as follows:

1 fennel stalk
2 parsnips
onion powder or white onion to taste
2 cups or less of gelled chicken fat
two large meat bones meat sill on that have been cooked until charred slightly
1 cup mollusk broth (made from assorted shellfish)
tarragon
bay leaf
black pepper and sea salt
green cardamom seed
1 cup heavy cream

cooked everything with the cream out of it on high in a crock, then added the cream after letting it cook on low, added the green fennel ends as garnish as it's more overt in the tips while green for flavor than if you boil it

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From Chris: Im personally not a fan of putting the cardamom seed in any dish whole, only because if you are not used to it, once you bite into it - yeah, it tastes like a very old fashioned cough drop. Id recommend crushing the seed or using 1/2 teaspoon cardamom powder instead.

Also, if you have more time, roasting the bones (beef, lamb, ham, etc) and the fennel ahead will make all the difference in giving more depth to this dish.