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03 January 2010

Chicken soup

With all this freezing weather, we've been making a lot of chicken soup lately.  Since I first wrote about it in February 2006 my recipe has evolved somewhat.  I have amended my original recipe accordingly.  So what is here, is how I now cook it.

The changes are adding the chicken carcass, increasing the number of onions and cloves of garlic and tweaking the quantity of water.  I also tend not to include a leek any more.

  • 1 roaster chicken with giblets & feet
  • 1 chicken carcass - try cracking some of the bones, it helps release the gelatine
  • 5 onions, peeled and halved
  • 1 carrot, peeled and chopped into large pieces
  • 1 stick of celery, destringed and chopped into large pieces
  • 1 clove of garlic, peeled
  • 2 fresh bay leaves (if using dried, just use 1)
  • 3-3.5l water

The method for cooking is exactly the same as in the original recipe i.e. putting the lot in the pot and letting it heat up, skim the scum and enjoy at its best the day or two after being made.

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