1 boiling chicken weighing 1.5 kg (3 1/2 lbs)
1 1/2 tsp salt
2 litres (4 pt) 8 cups water
Soup vegetables, carrots, leek, celery, etc.
4 oz (100 g) streaky bacon
4 small onions
2 large tomatoes
2 green peppers
1 tbsp oil
2 tbsp paprika
Pinch each salt and freshly ground black pepper
1 1/2 tsp salt
2 litres (4 pt) 8 cups water
Soup vegetables, carrots, leek, celery, etc.
4 oz (100 g) streaky bacon
4 small onions
2 large tomatoes
2 green peppers
1 tbsp oil
2 tbsp paprika
Pinch each salt and freshly ground black pepper
method
1. Wash chicken and giblets, putting liver to one side. Bring to the boil with salt and water, removing scum as it forms.
2. Rinse and clean soup vegetables, add to chicken and cook for 1 1/2 hours.
3. Finely chop bacon and onions. Skin and chop tomatoes. Halve peppers, removing seeds and white ribs, before drying and cutting into strips.
4. Strain chicken stock and measure off 500 ml (16 fl oz) 2 cups.
5. Divide chicken into 12 portions and discard giblets.
6. Heat oil and fry bacon, then brown chicken portions in bacon fat. Add onions and pepper and fry briefly. Stir in paprika and then chicken stock. Cook for 10 minutes.
7. Chop liver and add to pan with tomatoes, simmer gently for 10 minutes longer.
8. Season to taste with salt and pepper.
2. Rinse and clean soup vegetables, add to chicken and cook for 1 1/2 hours.
3. Finely chop bacon and onions. Skin and chop tomatoes. Halve peppers, removing seeds and white ribs, before drying and cutting into strips.
4. Strain chicken stock and measure off 500 ml (16 fl oz) 2 cups.
5. Divide chicken into 12 portions and discard giblets.
6. Heat oil and fry bacon, then brown chicken portions in bacon fat. Add onions and pepper and fry briefly. Stir in paprika and then chicken stock. Cook for 10 minutes.
7. Chop liver and add to pan with tomatoes, simmer gently for 10 minutes longer.
8. Season to taste with salt and pepper.
serving amount
serves 4
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