Golden chicken soup

Golden chicken soup

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
2
Photographer
Patricia Niven

MR: I love this soup so much that sometimes I even make it without leftovers (see Tip below). It’s a recipe adapted from Andrew McConnell during my time at Circa but I adjusted the cooking method after seeing how the lovely Christine Manfield cooked her Asian broths. I like to serve it with Sharlee’s home-made wontons or little pork meatballs or sliced beef and bok choy (pak choy) with soba noodles or rice vermicelli, but it’s also lovely just on its own. It’s also great if you’re feeling unwell – just add a bit more garlic and ginger.

Ingredients

Quantity Ingredient
1 left-over chicken carcass, wings separated and cooking fat reserved
6cm piece fresh ginger, skin on and thinly sliced
2 tablespoons sesame oil
70ml rice vinegar
100ml soy sauce
2 x 4cm pieces kombu (optional)
3 spring onions (scallions), chopped into 4 equal-sized parts
8 garlic cloves
your choice of wontons, pork meatballs, beef slices, bok choy (pak choy), soba noodles or rice vermicelli, to serve (optional)

Method

  1. Preheat the oven to 180°C.

    Add the chicken carcass, wings and any left over cooking fat from the initial roasting to a tin and roast for 12–15 minutes until golden.

    Transfer the left-over chicken carcass and chicken wings to a large bowl set over a large saucepan of boiling water (or use a double boiler). Add the remaining ingredients to the bowl and cover with foil and leave to cook for 1–1½ hours, checking the saucepan below and adding more water if needed, until silky and intensely flavoured. Strain, discarding the chicken pieces and all the other flavourings and serve on its own or with your choice of accompaniments.

TIP

  • To make this without leftovers, roast an uncooked chicken carcass and 4 chicken wings in an oven preheated to 220°C for 15–17 minutes until golden, then leave to cool and proceed as described.
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