1 kg (2 lb) 2lb Chicken backs and wings
1 l/2 litres (2 1/2 pints) 6 1/4 cups Water
2 Celery stalks
1 Small onion, studded with 2 cloves
Salt and pepper to taste
250 ml (8 fl oz) 1 cup Single (light) cream
250 ml (8 floz) 1 cup Milk
2 Tbs Cornflour (cornstarch), blended with 3 Tbs water
1 l/2 litres (2 1/2 pints) 6 1/4 cups Water
2 Celery stalks
1 Small onion, studded with 2 cloves
Salt and pepper to taste
250 ml (8 fl oz) 1 cup Single (light) cream
250 ml (8 floz) 1 cup Milk
2 Tbs Cornflour (cornstarch), blended with 3 Tbs water
accompaniments
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method
1. Put the chicken pieces in a large saucepan and pour over the water. Add the vegetables and seasoning, and bring to the boil. Reduce the heat to low, cover the pan and simmer for 2 hours.
2. Remove from the heat and strain the liquid into a bowl.
3. Pick out the chicken pieces and detach the meat from the bones. Set aside.
4. Discard the bones and vegetables.
5. Return the strained liquid to the saucepan and add the cream and milk. Bring to just under boiling point.
6. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the liquid thickens and becomes smooth.
7. Add the chicken meat to the soup and simmer to heat through. Serve at once.
2. Remove from the heat and strain the liquid into a bowl.
3. Pick out the chicken pieces and detach the meat from the bones. Set aside.
4. Discard the bones and vegetables.
5. Return the strained liquid to the saucepan and add the cream and milk. Bring to just under boiling point.
6. Stir in the cornflour (cornstarch) mixture and cook, stirring constantly, until the liquid thickens and becomes smooth.
7. Add the chicken meat to the soup and simmer to heat through. Serve at once.
serving amount
serves 6
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