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ASSOCIATES |
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Chicken Soup |
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| Course |
Any |
| Cuisine |
Unknown |
| Dish Type |
Soup |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Soups |
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Method |
Bake |
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Time |
2hrs |
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Calories |
-- |
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Serves |
4 |
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Ingredients : |
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1 roast chicken carcass with meat left on,
225g/8oz chicken wings,
1 onion, diced,
1 leek, diced,
1 parsnip, diced,
6 whole black peppercorns |
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| How to Prepare : |
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• 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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