Description
The secret to this chicken carcass is the chicken bones, where lots of the flavour comes from, along with vegetables and spices this is a tasty recipe!
Ingredients
Units
Scale
- 15ml (1 tbsp) vegetable oil
- 900g (2lbs) raw chicken carcasses, including 4 wings
- 15ml (1 tbsp) butter
- 1 onion, chopped
- 3 garlic cloves, crushed
- 2 leeks, chopped
- 3 celery stalks, chopped
- 3 carrots, peeled and chopped
- 1 bay leaf
- 1g (1 tsp) dried oregano
- 1g (1 tsp) dried thyme
- 1g (1 tsp) dried basil
- 6g (1 tsp) salt
- 2 litres (8 cups) water
- 125ml (1/2 cup) double [heavy] cream (optional)
- salt and pepper
- parsley, chopped
Instructions
- Heat the oil in a large heavy bottomed saucepan. Brown the chicken pieces on all sides, in batches. Remove from the pan and set aside.
- Melt the butter in the same pan and gently fry the onion for 3 minutes, or until translucent.
- Add the garlic, leeks, celery and carrots and stir fry for 10 minutes until softened and reduced in size.
- Place the chicken back in the pan, along with the bay leaf, oregano, thyme, basil, salt and water.
- Bring to the boil over a low heat, skimming off any scum that rises to the surface.
- Cover and simmer over a low heat for 60 minutes.
- Lift out the chicken pieces with a slotted spoon. When it’s cool enough, pick the meat off the bones and throw away the skin and bones. Leave some shredded chicken on the side to add to the soup when it is done.
- Place the remaining meat plus the soup in a food processor or blender. Process until smooth. This may have to be done in batches.
- Return the soup to the pan. If it is too thick, thin is down with a little more stock and water. If you are using cream, stir it in and heat through, but do not let the soup boil.
- Season to taste with salt and pepper. Stir in the reserved chicken. Sprinkle with parsley and serve with your favourite crusty bread. Enjoy!
Notes
- This is a versatile recipe you can chop and change according to what’s at hand. If using fewer ingredients, add less water. Just ensure water covers all contents though. You can experiment with other vegetables as well, e.g. peppers and fennel, which will lend a different flavour to the soup.
- If you want to save money, it’s best to buy whole chickens and butcher them yourself, which leaves you with raw carcasses and a great excuse to make this soup.
- If you prefer to have a clear soup with even some noodles in it, follow this Turkey Soup recipe (https://www.greedygourmet.com/recipes-by-dish/soups/leftover-turkey-soup/) and replace the turkey with chicken.
- This recipe can easily be prepared in a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Boil
- Cuisine: British