In this recipe I have opted to use chicken instead of the usual variety of meats.
|1 Ltr||Chicken stock|
|1||Free-range organic chicken, whole|
|9||Carrots, peeled and chopped, 1 large and 8 small|
|1 head||Garlic, cut in half around the equator|
|4 sprigs||Fresh thyme|
|4||Potatoes, small, peeled, cooked and halved|
|12||Turnip, small, peeled|
|12||Beetroot, small, cooked and peeled|
|1 to taste||Salt & freshly ground pepper|
|1 optional||Wholegrain mustard|
- In a deep saucepan large enough to take the chicken comfortably, place the stock, water, chicken, celery, onion, 1 carrot and garlic.
- Tie the peppercorns and thyme in a small cheesecloth bag, then add to the saucepan.
- Bring to a simmer, then cook for 1½ hours, turning occasionally.
- Remove the chicken to a suitable dish to cool, adding a couple of ladlefuls of stock to stop it drying out.
- Strain the stock, discarding the herb bag and vegetables. Return the stock to the saucepan.
- Place it back over a medium heat, then bring to a boil and cook for 10 minutes to reduce. Skim off any scum.
- Add the 8 small carrots, turnips, beetroot and potatoes, then cook for 5 minutes.
- While these are cooking, remove the meat from the chicken, tearing it into pieces, and jointing the thighs and drumsticks.
- Return the chicken to the simmering stock and vegetables. Season with salt and pepper, then ladle the broth into a large bowl.
- I like to have grain mustard on the side, which I then stir into my broth.
- Crostini spread with mayonnaise is a great accompaniment.