Chicken Stock Soup

Rather than throw away your chicken carcass, Patrick shows us how to make a warming delicious soup

Chicken Stock Soup

Patrick Woodward
A tasty soup using the carcass of a whole chicken
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Side Dish
Cuisine British
Servings 4 people

Equipment

  • Roasting pan
  • Heavy based saucepan
  • Large saucepan

Ingredients
  

  • 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

Instructions
 

  • 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.
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