Chicken Stock, Chicken Soup & Chicken Sandwich Recipes

Soup & Crusty Bread

Last week I was feeling a bit under the weather so I decided to make a nice Chicken Soup, including my own Chicken Stock

Ingredients

For Chicken Stock

  • 900g Raw Chicken Necks (or you could use any other cheap parts- Wing Tips etc)
  • 1 Onion, quartered
  • 1 Carrot, Snapped in half
  • 2 Celery Sticks, Snapped in half
  • A few sprigs of fresh Parsley
  • 8 Black Peppercorns
  • Pinch of Rock Salt (Kosher Salt)
  • 1 Bay Leaf
  • 1 Garlic Clove
  • Water
  • 2 Tbs Butter
  • 1 Tbs Olive Oil

Method

  1. Heat Butter & Olive Oil in a large pan
  2. Add Chicken Pieces & fry until golden
  3. Add Vegetables, Herbs, Salt & Pepper
  4. Add enough Hot Water to just cover ingredients
  5. Bring to the Boil & skim off any ‘scum’ that rises to the surface
  6. Reduce heat & Simmer for approx 1.5 hrs with the lid on
  7. Taste & add more Salt if necessary
  8. Allow to cool & pour through a sieve (discard veg & chicken bones)
  9. This can be used immediately, frozen or stored in the fridge for 3 days (once cool you can scrape off any fat that solidifies on the surface)

Chicken Necks

Bubble Bubble

Skim Skim Skim

Ingredients (serves 4)

For Chicken Chowder Soup

  • 2 Chicken Breasts, Cooked & Shredded (I poached mine in the same pan I was making the Stock in)
  • 25 Grams Butter
  • 25 Grams Corn Flour (or Plain White Flour)
  • 2 Bacon Rashers, diced
  • 1 Potato, diced
  • 1 Onion, diced
  • 1 Cup Milk
  • 2 Cups Chicken Stock
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Water
  • 1 Tbs Fresh Parsley
  • 1 Tbs Fresh Chervil
  • 1 Small Tin Sweet Corn Kernels, drained (I didn’t have any but I wanted to add them!)
  • Salt & Pepper

Method

  1. Melt Butter in a heavy based saucepan
  2. Fry Bacon till brown
  3. Add Potatoes & Onions, fry gently for 2 mins (do not allow to colour)
  4. Add Flour & mix well to coat ingredients in the pan
  5. Add Stock slowly, mixing well to avoid lumps
  6. Add Milk & Cream
  7. Bring to the boil stirring well until thickened
  8. Reduce heat to low & cook until Potatoes are done
  9. Add Chicken & Sweet Corn, stir well
  10. Season to taste
  11. Garnish with Parsley & Chervil or Chives if you have some!
  12. Serve with Crusty Bread

Chicken Breasts (for soup)

Potatoes

Close Up

NB

After cooking I used my Stick Blender to roughly blend my soup- the blended Chicken & Potatoes made it quite thick so I added a little extra Water

Sandwich

I had some leftover Chicken as my 2 Chicken Breasts were HUGE and I didn’t want to put it all in the Soup so I used this to make my sandwich filling for the next day- Chicken, Bacon & Avocado.

Ingredients

For Chicken Sandwich

  • Shredded Chicken Breast (leftover from Soup Making)
  • Crispy Bacon, diced (also leftover from Soup Making)
  • 1/2 Ripe Avocado, diced
  • 3 Basil Leaves, Torn
  • Mayonnaise, to bind mixture
  • Salt & Pepper, to Taste
  • Iceberg Lettuce, Shredded
  • Toasted Crusty Bread

Method

  1. Mix all ingredients well
  2. Fill Toasted Bread slices
  3. Enjoy 🙂

Friendly Creature 🙂

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