Chicken stoup November 17, 2009Posted by Helen in chicken, soups.
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I call this Chicken Stoup because it can’t seem to decide whether it’s soup or stew. Soup + stew = stoup. In any case, it’s a really good way to use up leftover chicken from the Sunday roast. It does take quite a long time, but it’s not at all labour-intensive. Plus, it makes your kitchen smell fantastic.
Put your chicken carcass in a large pot, cover with cold water and add salt and pepper. Bring to the boil and simmer for about an hour.
Meanwhile, chop up whatever vegetables you want to use. I used a couple of cloves of garlic, an onion, a few carrots, a couple of parsnips and some celery stalks. Sauté them all in a bit of butter over low heat for a few minutes.
When your chicken has finished simmering, pull it out of the pot and strain the liquid through a sieve. Then tear all the bits of chicken off the carcass – at this point, they should come off very easily.
Put the liquid back in the pot along with the vegetables and chicken bits. Simmer for about 30 minutes. Add some chopped potato and simmer for a further 30 minutes, until the potato and all the other vegetables are done. Add a generous handful of chopped parsley and season to taste.
Serve with lots of good crusty bread.