Nobby's Chicken Scotch Broth
aka "Winter ****-a-Leekie Soup"
Don't throw away the Chicken carcass after you've had roast chicken.
Take a Carrot, an Onion and a stick of celery and cut them in half (Don't peel 'em)
Put in a large saucepan and add a handful of black peppercorns, a bayleaf and a whole bulb of garlic.
Drop in the Chicken carcass, cover with cold water and bring to the boil.
Simmer for 1 hour.
While that's simmering:
Take butter, Olive Oil and your favourite winter vegetables:
(Here I've used Leeks, Carrots, Potatoes, Turnip, Cabbage, Celery and an Onion, Flat Leaf Parsley and a handful of dried Pearl Barley).
Chop the onion and slice the Leek.
Get a large saucepan and melt 1oz butter and a slug of Olive Oil.
Don't let it get too hot - you want to soften, but not brown the leeks and onions:
Peel and slice the vegetables into 1cm or 1/2" chunks and chuck in with the leeks and onions:
Let them gently fry for 10 minutes then set to one side.
After an hour, take the Chicken Carcass out of the stock and set to one side to cool.
Strain the stock and discard the stock vegetables (onion, carrot, celery, peppercorns and garlic).
Put the stock in a large saucepan, add the dried Pearl Barley and bring back to a simmer.
Throw in the softened winter vegetables and simmer for 15 minutes.
While that's simmering, pick off the meat from the Chicken carcass:
Simmer for another 5 minutes.
Add coarsely-chopped Flat Leaf Parsley and serve with Crusty Bread:
Enjoy.
ETA: This recipe served 4 people, with enough to freeze for another 3 or 4 servings.
Edited, Feb 7th 2010 1:56pm by Nobby