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Chicken soup
Chicken soup


ingredients


  1. 1 roast chicken carcass with meat left on
  2. 225g/8oz chicken wings
  3. 1 onion, diced
  4. 1 leek, diced
  5. 1 parsnip, diced
  6. 6 whole black peppercorns

serves 4

  • Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.
  • Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole peppercorns.
  • Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken.
  • When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.

Chicken soup

Chicken soup
Chicken soup


ingredients


  1. 1 roast chicken carcass with meat left on
  2. 225g/8oz chicken wings
  3. 1 onion, diced
  4. 1 leek, diced
  5. 1 parsnip, diced
  6. 6 whole black peppercorns

serves 4

  • Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.
  • Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole peppercorns.
  • Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken.
  • When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.

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