Chicken Soup Recipe
Chicken Soup Recipe with Left Over Roast Chicken, Onion, Celery, Herbs, Peppercorns, Butter.
INGREDIENTS
The Bones & Carcass of a Roast Chicken
2 pints (1.2 litres) Water
1 Small Onion, peeled and sliced
1 Celery Stick, chopped
Sprig of Parsley & Thyme
3 Peppercorns
1 dessertspoon Flour
1 oz (25g) Butter
Few drops of Browning
1 tablespoon Finely Chopped Chicken
1 teaspoon Salt
METHOD
Remove any meat from the carcass, chop finely and reserve. Break up the bones and put them into a large saucepan. Add the water and bring very slowly to boiling point. Then simmer slowly for one hour. Do not on any account let the soup boil fast.
Add the onion, the celery, parsley, thyme, peppercorns and the salt. Simmer for another hour. Strain the broth and then allow to go cold. Remove any fat from the surface.
Melt the butter in a small pan, sprinkle in the flour and stir whilst is cooks gently for 5 minutes. Mix a little of the chicken stock with it and then stir in the remainder of the stock. Add a few drops of browning. Bring to the boil and simmer for 10 minutes. Add the chopped chicken and serve very hot.
Enough for 4 people.
Based on the Chicken Soup recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).