Make the most of what's left of the bird with this comforting soup.
The Best Chicken Soup Ever
Saturday 9 November 2013
Anne-Marie says, "After a Sunday roast, it's time to make good use of what's left on the bird to create what could be the best soup you'll ever taste. Nothing beats a bowl of this after battling your way home in the wet and windy weather. May I suggest some warm crusty bread and butter to accompany it?"
Ingredients (serves four)
Leftover roast chicken
Knob of butter
Tbsp rapeseed oil
1 large onion chopped
2 sticks of celery chopped
2 carrots chopped
2 garlic cloves crushed or grated
Thumb-sized piece of ginger peeled and finely chopped or grated
Tbsp brandy (optional but recommended)
1/2 litre good red wine
Parsley to serve
Pick off as much of the remaining meat from the carcass as you can not forgetting the thigh meat and put to one side. Melt the butter and the oil in a large pan and add the onion, cooking for around ten minutes before adding the celery, carrots, garlic and ginger.
After another ten minutes add the chicken and stir through before adding any of the jelly from the carcass and roasting dish.
Next, in goes the brandy and wine plus seasoning. Top up with water and let everything simmer gently for around 30 to 40 minutes.
Before serving, chop a handful of parsley and add to the pan.