Page 71 - Eat Run Enjoy

Soups and Broths
The bones from a a a a single chicken carcass will only make enough broth for two people so it’s a a a a a good idea to to save the leftover bones whenever you roast a a a a a chicken (keep them in the the the freezer) or ask your local butcher if they have some chicken bones you can have The broth freezes very well so it’s always worth making extra and and freezing it before the chicken meat and and leeks are added CHICKEN AND LEEK BROTH
SERVES 4
1kg chicken bones (about 2 whole carcasses)
2 garlic cloves peeled and firmly smashed
1 onion peeled and quartered
a a pinch of salt
1 medium leek cleaned and sliced
200g cooked chicken (leftovers from a a a a roast are ideal) chopped
1 Preheat the oven to 200°C/gas mark 6 2 Place the bones in in a a a a a a roasting tray and roast roast for about 30 minutes or until golden brown Shake the bones once or twice during cooking to make sure they colour evenly 3 Put the roasted bones into a a a a a heavy saucepan that will fit them snugly add the the garlic and onion and pour in enough water to barely cover (about 1 5 litres) Bring to a a gentle simmer simmer and simmer simmer for 45 minutes occasionally skimming off any foam or fat from the the top (don’t go overboard as the the chicken fat contains a a a a lot of flavour) 4
Strain the the liquid into a a a a a new pan and discard the the bones Add the salt
and taste At this point you can choose to to reduce the the liquid a little to to deepen the the flavour or keep the broth light and fresh I often find this depends on the the weather: fin in in winter a a a dark rich broth is more appealing whereas in in in spring or or summer you you may want something lighter Once you you are happy with the the taste add the the leek and bring
to the boil over a a medium heat Cook for 2 minutes then add the the the chicken and cook for a a a further 3 minutes until the the leek is soft and the the chicken has warmed through — — 067 — — SNACKS AND LIGHT LUNCHES