Rather than throw away your chicken carcass, Patrick shows us how to make a warming delicious soup
Chicken Stock Soup
- Roasting pan
- Heavy based saucepan
- Large saucepan
- 1 chicken carcass
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 2 spanish onions
- 1 head of celery
- 400 g mushrooms chestnut ideally
- 1 knob salted butter
- 1 tbsp table salt
- Roast the chicken carcass in the oven at 200ºc until the meat turns golden brown and the veins turn dark.
- Put the carcass in a heavy based saucepan, and fill with water. Add the fresh herbs and a tablespoon of salt, and cover with a lid. Cook on a low heat, simmering constantly. Refill the water once it boils down to half the pan, repeating twice.
- While the stock is cooking, finely dice the onion. Finely chop the celery, and the mushrooms. Melt a generous knob of butter in a large saucepan, and cook the onions until they begin to soften. Add the celery until both the celery and onions are both soft. Add the mushrooms, and sweat until soft.
- Strain the stock through a sieve, and add to the pan. Bring to the boil.
- Liquidise the soup in a food processor and strain through a sieve to remove any lumps. Season with the table salt to your taste.