I have always felt that I should do something with a chicken carcass after a roast – it seems such a waste to throw it away, especially when there is still some good meat left on it. For this recipe, I decided to make a chicken stock and then create a soup from it.
I started with a very basic stock, using what I already had in the cupboard. I used one carrot, a generous squeeze of garlic puree, although I am sure that fresh garlic would work just as well and Plenty of salt and pepper.
I Placed all of the stock ingredients into a large pan and added water, covering 3/4 of the chicken.
I bought the stock to a boil and then left to simmer for 2 hours on a low heat.
After two hours of simmering, the meat had completely come away from the bone. I used a sieve to strain the liquid and picked out some of the good quality bits of chicken to go into the soup.
In another pan I added some butter, heated, then poured in the stock followed by 100ml milk and a dash of single cream. I tasted and seasoned to perfection. Finally, I added the bits of chicken and voila! It was ready to serve.
I served the soup with a Paul Hollywood part baked bread roll. I love these rolls as they are so quick and easy to warm up in the oven and taste much fresher than a ready cooked roll.
I have always wanted to bake my own bread though, so this is definitely something that I will be doing in the new year.
The soup had a rich, warm, creamy chicken flavour. It is definitely something that I will be cooking again, although I will try some adjustments next time. I will leave the stock to reduce without a lid on for a bit longer so it has a slightly thicker consistency. I will also add the butter slowly to the soup instead of melting it in a pan first. The butter added a rich flavour, which really added to the soup but it did separate a bit which as you can see from the picture, doesn’t look great!