1 Small chicken
or the left-over carcass from the previous day's
dinner - if you want to find a home for your
left-over Christmas turkey, then this is also the place for
2 - 3 slices of smoked bacon
2 medium sized
carrots or similar quantity
2 medium sized
parsnips or similar quantity
An onion - as large as you like (or/ and shallots
or leeks if you fancy using them)
2 medium sized stalks of
1 large sweet pepper (red/
yellow or green or mixed)
A generous pinch of dill
(dried & chopped stuff is fine)
A generous pinch of parsley
(again dried & chopped stuff is fine)
300mls of double cream
Salt & pepper to season
A couple of chicken stock
Wash your uncooked chicken thoroughly in water and
then put it in a large saucepan (a pressure cooker without the lid is
perfect). Or instead put in your left-over carcass of chicken or turkey.
Cover with water. You obviously don't need to wash the carcass - only
the uncooked meat if you're not using a carcass. I personally prefer a
left-over roasted carcass for this recipe.
Add the stock cubes and the rashers of smoked bacon -
the smoked bacon is a key ingredient. Without it's influence you will
only have an "ordinary" chicken broth.
Bring to the boil and then simmer for as long as it
takes for the chicken/ turkey meat to separate from the bone and for the
bacon rashers to thoroughly cook through. If you're using a carcass boil
until the carcass bones are clean of meat and again the rashers of bacon
Remove the bacon rashers and put to one side. A bread
& butter sandwich made from this bacon is a great accompaniment to the
broth as you sip it later!
Strain the fluid containing your meat through a large
wire strainer. Return the resulting stock to your saucepan.
Separate the meat from the bones. Dispose of all
bones and put the finely shredded meat to one side for the time being.
Peel your carrots, parsnips, onions (or shallots
and/or leeks as well - if you intend using them for your recipe). DICE VERY FINELY
- this is important - you don't want a finished article containing
vegetable boulders! All veg ingredients should resemble a course pulp.
Prepare your pepper (or peppers) take out seeds and
cut into thin strips about half the length of your little finger.
Tip: you can - if you want - separate the onions/
shallots and/or leeks from the other veg and gently fry them in some
butter. This greatly enhances the flavour. When softened add to your
stock (don't over cook when frying, or you'll get a burnt taste in your
Bring your clear stock that's in the saucepan back to
the boil, now is a good time for a little taste test to see how
much seasoning is required. This varies because some bacon (that has
been boiled in it) is saltier than others. Add your seasoning of salt
and pepper to taste & bring your stock back to the boil. Add ALL your
Give the diced veg a head start whilst you finely
dice the celery. Add the celery to the stock. Continue simmering until
your broth starts to thicken.
Add the herbs - as large a pinch of dill and parsley
as you like - depending on your preferences.
Add the double cream and continue to stir the broth.
Add the chicken/ turkey meat - that you set aside
earlier - back into the saucepan
Once the broth has thickened and the herbs have
cooked then serve your masterpiece with a sandwich of the smoked bacon
(that's optional - buttered French bread is also beautiful with it.)