HungryForever

CHICKEN BROTH AND WILD GARLIC

This is a very soothing, clear broth, ideal if you are feeling a little frail.

Servings

Ingredients

EITHER
1 chicken and 12 extra wingswith 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 previouslyand 2 extra chicken breasts
2 peeled carrots
2 sticks of celery
2 peeled onions
2 leeks
1 whole head of garlic
a bundle of bayparsley, thyme and rosemary
black peppercorns
Sea Salt
1 whole fresh chili (optionalbut a good addition as if kept whole it will give a subliminal warmth, a mysterious “wayhey”)
in a bundle of wild garlic leavesroughly chopped (you can buy thesegood greengrocers or alternatively pick them yourself—they are easy to spot due to their pungent smell), ramsons

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.