Thursday, March 3, 2011
A Bowl Of Comfort
The chicken pieces used in this particular batch are wings, but I use legs, thighs or all three depending on what is available at the time. I always use chicken pieces with the bone still in because I believe that bones mean a better flavour. I sometimes use a whole chicken but I don't cut up the breast meat for the soup. Breast has less fat and therefore less flavour. It tends to be drier so it is not well suited to soups or stews. I usually remove the breast and use it for something else.
As for the vegetables, feel free to include whatever your prefered vegetables are. I tend to use the ones listed in the recipe. It's a great way to use up the last few veggies at the end of the week as well.
6-8 pieces of chicken on the bone
1/4 jap pumpkin
1 large leek
2 cloves garlic
1/2 bunch celery
large handful of green beans
1.5 litres chicken stock
2 bay leaves
3 sprigs of thyme
salt & pepper
Preheat oven to 200degrees C/ 390 degrees F
Chop vegetables and place in a baking dish lined with baking paper. Arrange chicken pieces among vegetables, drizzle with olive oil and sprinkle with salt and pepper.
Remove from oven and transfer to large cooking pot, add herbs & stock and simmer on stove for 1 hour.