Chicken broth #2 recipe
information
This is a fine soup for using up the leftover carcass of a roasted chicken.
ingredients
1 chicken carcass and any leftover chicken, diced
1/2 tsp salt
6 peppercorns, finely crushed
1 bay leaf
1 bouquet garni
2 carrots, peeled and sliced
3 celery stalks, scrubbed and chopped
50 g (2 oz) long-grain rice
To finish:
Chopped fresh parsley
50 g (2 oz) chopped almonds
1/2 tsp salt
6 peppercorns, finely crushed
1 bay leaf
1 bouquet garni
2 carrots, peeled and sliced
3 celery stalks, scrubbed and chopped
50 g (2 oz) long-grain rice
To finish:
Chopped fresh parsley
50 g (2 oz) chopped almonds
method
1. Put the chicken carcass and any meat in a large saucepan, cover with water and add the remaining ingredients.
2. Bring to the boil. Lower the heat, cover and simmer gently for 2 hours, skimming with a slotted spoon when necessary to remove any scum.
3. Add more water if the liquid in the pan becomes low.
4. To serve, remove the carcass from the pan, making sure that every scrap of meat is in the broth.
5. Skim well to remove any fat using a spoon or absorbent kitchen paper.
6. Discard the bay leaf and bouquet garni, adjust seasoning and serve the broth piping hot, topped with plenty of parsley and the almonds.
2. Bring to the boil. Lower the heat, cover and simmer gently for 2 hours, skimming with a slotted spoon when necessary to remove any scum.
3. Add more water if the liquid in the pan becomes low.
4. To serve, remove the carcass from the pan, making sure that every scrap of meat is in the broth.
5. Skim well to remove any fat using a spoon or absorbent kitchen paper.
6. Discard the bay leaf and bouquet garni, adjust seasoning and serve the broth piping hot, topped with plenty of parsley and the almonds.
serving amount
serves 4
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