Monday, 4 January 2010

Chicken Soup

G will hate supper tonight, the only form of meat will be the essence of yesterday's chicken flavouring our soup! I am gradually modifying G's default setting that prevents the male brain from acknowledging a plate of food unless it contains meat!

The whole point of making the soup tonight was to use up yesterday's carcass and have a very cheap meal, but I ended up spending £20 and getting really frustrated at the supermarket's new display. . . Easter eggs! We've only just taken a breath from the pressure of Christmas!!

Chicken Soup

1 Chicken Carcass
Spring Onions
Black Peppercorns, 10-12
Sea Salt
Put the chicken in a large pan and just cover with water, I've found through experience that it's best to use less water to help concentrate the flavour, so if necessary break the bird up a little so it can fully submerge
Bring to the boil and simmer for about an hour. Strain and return the liquid to the pan, add the carrots, parsnips (I don't bother to peel, just wipe if dirty), parsley, spring onion, sea salt, peppercorns. You can add whatever root vegetables you like, this is just what I had available.

    Pick any pieces of meat from the carcass and add that too.

    Simmer for an hour, taste and adjust seasoning. Strain through a sieve and return the broth to the pan. It does seem a waste to throw out the flavouring ingredients, but by now they are pappy having given up their flavour to the soup, their job is done.

    Heat the soup and serve.

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