Chicken soup is one of my favourites but it always ends up tasting the same. It was time for chicken soup with a twist!
Having just watched a Rachel Khoo episode where she made quenelle au poulet, I was determined. Determined to make her delicious chicken dumplings so dinner would not be boring.
Now this can either be made the long way — cooking your own chicken stock. Or the short way — buying stock at the grocery store. I won't judge.
(Sorry it's a nasty picture... I couldn't find my camera)
Chicken Stock
about 4 litres
1 whole chicken
2 bay leaves
1 large carrot
1 stick of celery
2 large onions
handful or parsley stalks
tsp of peppercorns
4 litres of water
Find the biggest pot you have and place everything in it. Fill it with water and set it on the stove.
Start the soup on high until it gets it's first boiling bubbles. Turn the heat down to low.
Do something else for 3 hours.
Done!
Chicken Dumplings
16 dumplings
4 slices white toast de-crusted
1 chicken breast chopped
1/4 cup of cream
1/2 tsp of salt
1/4 tsp pepper
a couple of grates of nutmeg
1 egg
1 egg white
1 tbsp of parsley stalks chopped finely
Place all ingredients other than the chopped parsley into a food processor and blend until paste-like.
Put paste into a bowl and stir through the chopped parsley stalks.
Form balls or quenelles.
Refrigerate for 15 minutes.
Assembly
1 potato cubed
1 carrot chopped
1 small onion chopped
1 stick of celery cubed
handful of parsley leaves chopped
1.5 litres of chicken soup
Put all of the vegetables in the chicken soup, salt the soup to taste and boil on low for 10 minutes.
At the 10 minute mark start dropping in the chicken dumplings and cook for 15 minutes.
The dumplings will bloat and float up when they're done.
Serve in a soup bowl with a sprinkle of parsley and pepper.
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