CHICKEN BROTH WITH DUMPLINGS
I LEARNT to make this soup at the Box Tree restaurant in Ilkley, West Yorkshire. It’s a very clever soup, because it’s like a consommé but doesn’t require the usual consommé clarification with egg white (a technique that’s very haute cuisine, but means the soup loses flavour). If you like, mix and match the carrot, celery and garlic, but stick to a total weight of about 500 g (1 lb 2 oz). The soy sauce and tomato purée add a distinctive amber colour to the soup, while the soy and stock pots are salty enough that no extra salt is needed.
Serves 6
2 kg (4lb 8oz) raw chicken bones (from your butcher), chopped 1 medium carrot, coarsely chopped 1 celery stick, coarsely chopped 1 onion, coarsely chopped 1 leek, white part only, coarsely chopped 1 whole garlic bulb, cut in half 1 tbsp dark soy sauce 1 tbsp tomato purée 20 pieces of dried porcini 1 bay leaf 2 thyme sprigs 2 cloves ½ tsp coriander seeds 2 juniper berries (optional) 2 Knorr chicken stock pots (optional) 2.5 ltr (4½ pt) water
For the dumplings
75 g (2¾ oz) Atora suet 150 g (5½ oz) self-raising flour A couple of pinches of sea salt flakes 7-8 tbsp water
To finish
200 g (7 oz) mushrooms, finely sliced (optional) Fresh herbs of your choice, finely sliced place the raw chicken bones in a large saucepan or casserole. add the carrot, celery, onion, leek, garlic, soy sauce, tomato purée, porcini, bay leaf, thyme, cloves, coriander seeds and juniper berries (if using). add the stock pots (if using) and pour in the water. Bring to the boil, then reduce the heat to a simmer for four hours. It will become clear like a consommé and amber in colour.
Meanwhile, make the dumplings so they are ready when required. Mix the suet with the flour and a pinch or two of sea salt flakes. Mix with enough water to form a pliable dough. Roll smallish balls of dough, taking into consideration they’ll grow as they cook.
Drain the soup through a colander, return the liquid to the saucepan and bring to a gentle simmer. In a separate saucepan of gently simmering water, poach the dumplings for 20-25 minutes, until a skewer comes out clean.
If you are using mushrooms, preheat the grill, place the mushrooms on a baking tray and place the tray on the floor of the grill. Grill for five minutes, turning the mushrooms once or twice.
Ladle the broth and dumplings into soup bowls. add the grilled mushrooms (if using) and herbs of your choice.