The chilled stock, made the same way as chicken stock with random vegetables, is ten percent fat and ninety percent aspic, a very good sign of heartiness, still its flavor is fairly two-dimensional. It has plenty of body so pequin chile flakes are added, the tiny very hot bird's eye type of chile, along with a few tablespoons of honey and these two items along with generous bay leaves and dry tarragon leaves expand the flavor profile considerably, challengingly and interestingly.
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