Tuesday, May 20, 2008

Chicken Soup

Chicken soup
serves 4


1 roast chicken carcass with
meat left on
225g/8oz chicken wings
1 onion, diced
1 leek, diced
1 parsnip, diced
6 whole black peppercorns

• Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.
• Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole peppercorns.
• Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken.
• When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.

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