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                                                                  Ingredients
                                                                  • Yes No 1 3¹/₂lb free range organic chicken
                                                                  • Yes No 2 carrots
                                                                  • Yes No celery
                                                                  • Yes No 1 of smoked bacon
                                                                  • Yes No 2–3 sprigs of fresh rosemary
                                                                  • Yes No sea salt
                                                                  • Yes No a splash port wine
                                                                  • When I was young and felt unwell with a cold or a headache, my mum would make this soup to help me feel better. It used to make me feel like a million dollars after I’d eaten it. It’s probably one of the simplest soups to make because it just involves slowly boiling a whole chicken in a pot witha few roughly chopped root veg. The fat marbles on top during cooking, but underneath it is nice and clear, like a consommé. Like consommé, if you want to serve this at a dinner party or you want to vary its flavor, the actual soup will always stay the same but the garnish that you add can differ from mushrooms, to florets of cauliflower, to julienned veg. Another nice thing you can do is add a splash of sherry or port just before serving to give it a little twang. All these things are great to try, but I just really like my mum’s simple chicken broth. Her secret ingredient was a slice ofsmoked bacon, and sometimes she’d add a few sprigs of fresh rosemary for the last ten minutes.Put your chicken, carrot, celery and bacon in a large saucepan, cover with water and bring to the boil. Turn the heat down and simmer slowly for an hour and a quarter,skimming the white residue off the top every now and again. Add your rosemary sprigs for the last 10 minutes, then removethe chicken from the pan. It should be perfectly cooked, and will be great for salads or sandwichesor for tearing into slivers to put into the soup. Season the soup with salt and ladle it through a sieve into a bowl, trying not to disrupt the soup too much, keeping it reasonably clear. The finished thing should be a kinda clear consommé.
                                                                    Steps:
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    julienne
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    finish

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