River Cottage

Hugh Fearnley-Whittingstall recipes Chicken and vegetable broth recipe

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Date Published:
04/09/2007

A warming chicken soup for cooler nights from Hugh Fearnley-Whittingstall

Ingredients

  • The carcass from a roast chicken
  • 2 large carrots
  • 2 medium onions and 2 large carrots
  • 7 sticks of celery
  • 2 leeks
  • 8-10 large leaves of cabbage or kal
  • A bay leaf
  • Good bread, to serve

Method: How to make Chicken and vegetable broth

1. Using your fingers and a small sharp knife, pick off all the good leftover meat on a roast chicken. Put all the bones and gristly scraps (everything except the good meat) in a pan with 2 large carrots, 2 medium onions, 4 sticks of celery (all roughly chopped) and a bay leaf.

2. Cover with water, and bring to the boil, then simmer very gently for at least 2 hours, better still 3. Strain through a sieve, and you’ll have a wonderful chicken stock.

chicken and vegetable broth

3. Now peel 2 more large carrots and slice into thin sticks, finely slice 3 sticks of celery and 2 leeks and finely shred 8-10 large leaves of cabbage or kale. Add these to the hot stock, and simmer away for about 5 minutes, stirring from time to time, until the vegetables are just cooked.

4. If you have any leftover cooked chicken, you can chop this finely and add it too, towards the end. You can add cooked rice, potato or pasta if you want to make a proper meal of it. Taste the broth and season well before serving with some good bread.

© River Cottage

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Comments

  1. i am going to make this on saturday, i made hugh's recipe of the curried goat, it was perfect i kept the same recipe as hugh but just added a little more curry powder and a bay leaf i have tried to perfect curried goat for many a moon and now i can say 'i have mastered it' so thanks hugh and i hope this broth is just as good.
    Posted by Gillian Lewis on 05/03/2009 22:31:52
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  2. we are using this recipe at school to make a cook book, we are going to see if we can sell ours but we aren't making it. i hope it is good.
    Posted by ashling on 05/03/2009 10:07:37
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  3. Makes a nice soup, but a bit vague on the liquid levels.
    Posted by Neil Spencer on 02/02/2009 16:17:46
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  4. love the menue but l would like to knopw why there is no gibblets any moor to go with the chicken. l love to cook from cratch, but have to make my own stock, from a differant chicken! wellcome your coments on this.
    Posted by margaret harris on 29/01/2009 23:07:45
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