After every roast chicken I put the carcass straight into a pot for a hearty broth. They say chicken soup is natures penicillin and that sure is what I need with this hacking cough! It must be the extremes in temperature!!
I stumbled across this recipe courtesy of Lauren Liess at purestylehome.blogspot.com
As I usually stuff the cavity with lemons when roasting I thought accentuating the lemon flavours would be a different take on the traditional... I have made a few additions like the coconut milk instead of cream and coriander instead of parsley.
Ingredients:
4 tbsp butter
8 shallots, thinly sliced
2 carrots, thinly sliced
2 celery stalks, thinly sliced
1 1/2 cups chicken from the cooked carcass or leftovers.
3 lemons
2 quarts chicken stock (make by boiling up the carcass with a carrot and a leek. I reserve the juices from the roasting pan, put in the fridge and skim the fat off before adding the flavoursome jelly to the stock the next day)
Angel hair nests (you can do angel hair if can't find the pasta nests.)
2/3 cup heavy cream or coconut milk
salt & pepper
Fresh Parsley/Coriander & Lemon Slices to squeeze and garnish.
This looks sure to beat the lurgy!
