COLLECTION NICE FOOD RECIPES - This is our new RECIPE:
Step 1:
You will need
* 7⁄8 oz butter
* 6 chicken drumsticks
* 6 leeks , washed, cut lengthways, chopped
* 4 bacon rashers , chopped
* 4 ¼ pt chicken stock
* 1 bouquet garni , comprised of thyme, a bay leaf, and parsley
* salt and pepper , to taste
* 8 prunes
* some fresh parsley , for garnish
* 1 large saucepan
* 1 wooden bowl
* 1 small sieve
* 1 ladle
* 4 soup bowls
Step 2:
Melt the butter
To begin, put the butter into a large saucepan and place over a moderate heat to melt.
Step 3:
Brown the chicken
Now add the chicken drumsticks and fry them until they begin to brown.
Step 4:
Add the bacon and leeks
Next, in goes the bacon which is fried for a couple of minutes, followed by the leeks.
Step 5:
Pour in the chicken stock
When the leeks have softened, pour in the chicken stock and bring the broth to a boil.
Step 6:
Skim the surface of the broth
When the broth has boiled, turn the heat down to simmer for a few minutes. Skim the surface with a small sieve to remove any scum that may have risen to the top.
Step 7:
Add the spices
Now add the bouquet garni, the prunes, and finally season with salt and pepper.
Give the soup about one hour to simmer, checking it and occasionally stirring.
Step 8:
Remove the chicken
When the hour has passed, return to the soup to remove the chicken drumsticks.
Next, spoon out the bouquet garni and the prunes (which you’ll find are slightly messier than the chicken to handle.) Discard them.
Step 9:
Separate the chicken meat from the drumsticks
Return to the chicken drumsticks and separate the meat from the bones.
When you have finished all 6 drumsticks, put the meat back into the soup and stir it in well.
Step 10:
Serve and eat immediately
Last but, of course, not least, pour or ladle the soup into the bowls and if you wish, garnish them with a sprig of fresh parsley.
Step 1:
You will need
* 7⁄8 oz butter
* 6 chicken drumsticks
* 6 leeks , washed, cut lengthways, chopped
* 4 bacon rashers , chopped
* 4 ¼ pt chicken stock
* 1 bouquet garni , comprised of thyme, a bay leaf, and parsley
* salt and pepper , to taste
* 8 prunes
* some fresh parsley , for garnish
* 1 large saucepan
* 1 wooden bowl
* 1 small sieve
* 1 ladle
* 4 soup bowls
Step 2:
Melt the butter
To begin, put the butter into a large saucepan and place over a moderate heat to melt.
Step 3:
Brown the chicken
Now add the chicken drumsticks and fry them until they begin to brown.
Step 4:
Add the bacon and leeks
Next, in goes the bacon which is fried for a couple of minutes, followed by the leeks.
Step 5:
Pour in the chicken stock
When the leeks have softened, pour in the chicken stock and bring the broth to a boil.
Step 6:
Skim the surface of the broth
When the broth has boiled, turn the heat down to simmer for a few minutes. Skim the surface with a small sieve to remove any scum that may have risen to the top.
Step 7:
Add the spices
Now add the bouquet garni, the prunes, and finally season with salt and pepper.
Give the soup about one hour to simmer, checking it and occasionally stirring.
Step 8:
Remove the chicken
When the hour has passed, return to the soup to remove the chicken drumsticks.
Next, spoon out the bouquet garni and the prunes (which you’ll find are slightly messier than the chicken to handle.) Discard them.
Step 9:
Separate the chicken meat from the drumsticks
Return to the chicken drumsticks and separate the meat from the bones.
When you have finished all 6 drumsticks, put the meat back into the soup and stir it in well.
Step 10:
Serve and eat immediately
Last but, of course, not least, pour or ladle the soup into the bowls and if you wish, garnish them with a sprig of fresh parsley.
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