Category Archives: French

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


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


  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


  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)


Close Up


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


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.


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


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

Friendly Creature 🙂


Eggs en cocotte

Breakfast for The Kids (me)

The best Egg & Soldiers ever.. No annoying shell, No wasted Egg, No Chance of Under of Over doing it..


Bit of a Wobbler

Ingredients (Serves 1)

1 Large Egg

1 tsp Butter

Salt & Pepper

Bread, Sliced (for Toast)

4 Things- Simples

Nice Crusty Bread (Yesterdays)


  • Pre Heat oven to 180 oc/Gas Mark 4
  • Boil the Kettle
  • Crack an Egg into the Ramekin, sprinkle with Salt & Pepper & put a spoon of Butter on top of the Yoke
  • Place the Ramekin into a Roasting Tin/Oven Proof Dish & pour Boiling Water until it reaches half way up the side of the Ramekin (this is your Bain Marie)
  • Bake for 15 mins for a soft Yoke (give the tray a nudge near the end you want it to still wobble, its going to carry on cooking on your Plate..)
  • Meanwhile Toast & Butter some Bread

Breakfast for One

Or.. Double Trouble

Bathing time


This is where it becomes interesting…

  • I like to smear a blob of Marmite in the Ramekin before Cracking the Egg (I hear Miso Paste gives a nice alternative)
  • I have had it served with a spoonful of Caviar over the Yoke (not at home!)
  • Any kind of Cream can replace the Butter on top of the Yoke
  • Grated Cheese goes nicely over the top
  • Flakes of Smoked Fish are delicious at the bottom of the Ramekin before you crack in the Egg

I could literally go on and on and on with Variations but it would be better for you to experiment!

The only bad thing about this breakfast is washing up the Ramekin (your don’t have to wash up a Shell..) but this is what that leftover tray of boiling water is for!..

Get your Spoon out!

Washing Up 😦


Keep an eye on the Egg and you can see just how done the Yoke is.. There’s No pesky shell in your way! So if it goes over done or you serve it & its like Jelly you should have gone to go to Specsavers..


Dip Dip