Most people don’t make stock anymore and use bought stock to make soups and stews which can taste very salty. This recipe is one of the simplest and tastiest soups to make and is especially good if you have a cold or are feeling under the weather or have simply eaten too much rich food. This recipe is also a great way of using up any leftovers which you might have from a Sunday roast come Monday dinner time.
- 1 chicken quarter (thigh and drumstick)
- 1 carrot, roughly chopped
- 1 stick celery, roughly chopped
- 1 shallot, roughly chopped
- 1 rasher smoked bacon, chopped
- Sprig of parsley
- Sprig of rosemary
- Splash of sherry (optional)
- Salt and pepper
- Virgin olive oil
Put the chicken, carrot, celery, shallot and bacon into a large saucepan. Cover with cold water to come about 2.5cm above the ingredients. Bring to the boil and skim off any froth that comes to the top.
Turn the heat to low and cook at a bare simmer, partially covered for 1 – 1 1/4 hours until the chicken is very tender. Add the parsley, rosemary and sherry (if using) for the last 10 minutes or so.
Remove the chicken, and when cool, remove the skin and shred the chicken meat. Discard the skin and bones.
Strain the chicken stock into a clean pan. Season to taste. Add the chicken pieces and heat very gently but do not boil. Ladle into bowls and drizzle with a little olive oil.
To make a fragrant chicken broth replace the bacon with 10 slices of fresh root ginger, 2 cloves garlic and a bay leaf.