Wednesdays are going to be recipe days... so I am going to start off with one of my favourites and possibly the easiest Chicken soup. Now in these times of glumness many turn to grub to cheer them up and with the countdown to the budget announcement well and truly underway it is important to bear cost in mind when cooking. This recipe is brilliant as you can get any number of meals out of the chicken. You can cook your whole chicken in whatever way you like, roast, boil or take the raw meat off and cook it separately. The bits you need are the bones and any flesh you don’t like the look of.
It’s the easiest thing in the world. Bung your bones in a big pan which has a lid. Cover it with cold water and add any spare veg peelings or veg you need to use up etc and bring it to the boil. Let it bubble away for 10 mins and then either turn it right down and leave to simmer or whack in the over at a low temp. Now the longer you leave it the deeper the taste. I leave it for at least 3 hours and then sieve it so all the delicious juice is allowed to run through the disintegrated bones into a bowl.
You are now left with the scrumptious soup. This can sit in the fridge or freezes beautifully and it can be used for a plethora of fantastic things such as a stock for the basis of a soup, risotto, stew or on its own. Being a girl of simple taste my ideal evening is a big bowl of the chicken stock which has had a mound of pasta cooked in it to absorb all the taste whilst maintain enough liquid to keep it soupy and a sprinkle of cheddar on top. If you ever are feeling a bit blue or cold this soup warms you from head to toe both inside and out.xx
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