Quarter the chicken. This is for a bouillion so simply take your knife and cut the chicken in half, between the breast. Now take the two halves and cut them between the thighs and breasts.
Roast bacon and veal knuckle in 350°F/180°C oven for approximately 90 minutes or until there is a nice deep roast on the bones. Then set aside. Be sure not to over roast. If any piece are burnt discard, if you use these burnt pieces it will turn your bouillon bitter and ruin your soup.
Sweat the onions and leeks. When translucent and tender add the stock and potatoes.
Cook until the potatoes are tender but not falling apart, approximately 20 minutes (this is important because overcooked potatoes will not leave you with the desired consistency).
Strain the soup from the blender and then add to a new heavy bottom stock pot.
Slowly add the soup to temper the egg yolks.
Add the almond milk, then cook for 5 minutes, stirring constantly and never letting the soup reach a boil. If the soup boils, the almond milk will curdle and ruin the soup’s consistency.
Serve with garnish.
Fry on high heat, stirring constantly.The finished product should be crispy but with no colour.