Food Blogs
CHICKEN BROTH AND WILD GARLIC RECIPE
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Ingredients
- EITHER
- 1 chicken and 12 extra wings with the breast meat and the flesh from the legs removed and kept for the clarification
- OR
- the liquor from a boiled chicken you have eaten previously and 2 extra chicken breasts
- 2 peeled carrots
- 2 sticks of celery
- 2 peeled onions
- 2 leeks
- 1 whole head of garlic
- a bundle of bay parsley, thyme and rosemary
- black peppercorns
- Sea Salt
- 1 whole fresh chili (optional but a good addition as if kept whole it will give a subliminal warmth, a mysterious “wayhey”)
- in a bundle of wild garlic leaves roughly chopped (you can buy thesegood greengrocers or alternatively pick them yourself—they are easy to spot due to their pungent smell), ramsons
Ingredients
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Instructions
- If you’re using the chicken carcass, place the bones and wings in a big pan and cover with water. Bring to the boil, skim off the scum, and reduce to a simmer (a rolling boil churns the scum back into the broth).
- If you’re using the liquor, start here.
- Add your roughly chopped vegetables and herbs, seasoning, and the chili if using. Simmer for 2½ hours, skimming as necessary. Strain, allow to cool and then clarify.
- Once you have your clear broth, reheat, meanwhile placing the garlic leaves in the bottom of the soup bowl or bowls. Pour the hot soup over these, give them a few moments to get to know each other, then eat.